RREN 



COOK BOOK 




LIBRARY OF CONGRESS 



□0D0Sfl7145t 



Class_ 
Copyrights 

COPYRIGHT DEPOSIT. 



« 



I 



WYMAN&CONARRO 

The Only Reliable 

Jewelers and Opticians 

In Warren County 

406 Penna. Ave., W.WARREN, PA. 

We don't preach low prices that is 
what we practice. 



SCHELLHAMMER & SON, 

PLUMBING AND 
HEATING. 

Gas Ranges and Special 
Gas Lights. 
WARREN, PA. 



A Fine Line of Wall 
Decorations and . . 
Stationary at . . . 



N. K. Wendelboes 

The Interior 
Decorator 



217 Liberty St. 
WARREN, - PENNA. 



Your Favorite Store. 

When in need of 
DRY GOODS, CAR- 
PETS, CLOAKS, 
&C, GO TO 

SHEAR'S 

Department Store 

WARREN, PA, 



All America Shoe. 

The best Men's Patent 
Leather Shoe in 
Warren. 

D. A. SWANSON 

306 Penna. Ave. East Side. 



NO BLEND OF FLOUR 

Gives as entire satisfaction 
as the 

Electric Light. 

Manufactured by 

Warren Mills Co. 

Warren, Pa, 



John T. Newell, 

ARTLSTLC 
PRINTING 

Opposite Hotel StrvitKers, 
WARREN, PA. 



WINSLOW'S 

...HIGH LIFE... 
JAVA AND MOCHA 

..COFFEE.. 




SOLD ONLY AT. 



FEHLMANS 



(Uarren Saving* Bank, 

(Uarren, Penna. 



OFFICERS 

A. J. Hazeltine, 
O, W. Beaty, - 
G. B. Ensworth, 
Geo. H. Jackson, 
C. B. Ayers, - 



- President 
Vice President 
- - Cashier 
Asst. Cashier 
- - - Teller 



DIRECTORS 

O. W. Beaty, 
James Clark, 
L. R. Freeman, 
Chas. Sigel, 
E. W. Campbell, 
Chas. W. Stone, 
G. B. Ensworth, 



W. J. Richards, Savings Teller ; A. J. Hazeltine. 



Capital and Surplus, $4-00.000 
Deposits, about $Z,Z50,000 



Massive New Vaults 



The Old Reliable. 

This institution solicits your business on the basis of sta- 
bility, experience and conservative management. 

The bank has in first-class convertable bonds about $500,- 
000.00, which with capital and surplus makes it the strongest in 
this section. 



NO 6 ON HONOR ROLL PENNA. STATE BANKS- 
INTEREST PAID ON TIME DEPOSITS AT THE 
RATE OF 3 PER CENT. PER ANNUM. 




R. 11. Sehuler 



THE HOMER 

ROLL TOP . . 
EXTENSION TABLE 

Is strictly modern 
and has no equal 
for convenience or 
durability. 

Manufactured by 

Warren Table Works, 

WARREN, Pa. 



Drip! Drip! Drip! 

What is mope annoying 1 
than a dripping faucet. 



If you will use the Bashline 
Faucet there will be no "drip." 
You can place a new seat in it 
without shutting the water off in 
cellar, etc. It always closes with 
water pressure. Service guar- 
anteed. 

FOR SALE BY ALL PLUMBERS. 

Manufactured by 

The Bashline Co., 

Warren, Pa. 



GEOCER. 



208 Hickory St. 



Bell 'Phone 23b. New 'Phone 69. 



FINE MILLINERY. 

Ladies' Emporium, 

Cor. Hickory and Second Sts. 

flRS. S. F. CABLE. 

The Warren 

Cook Book. 

Compiled and arranged 
bv the Y. L. M. S. 

of the 

Presbyterian Church, 

WARREN, PA. 

Mailed to any address 
for $1.00 post paid. 

Address, 

HRS. W. J. RICHARDS, 

WARREN, PENNA. 

eBll 'Phone n8f. 



PIANOS 

i - 

All louk alike to persons who have never studied 
the art of Piano making. ..... 

THE BENNETT PIANO 

Is made for the discriminating musical buyer who 
demands tonal and mechanical quality of the 
highest order. Write for catalogue and prices 
direct from the factory. 

! The Bennett Piano CO., 

WARREN, PENNA. 



i 

Metzger & Hogan, 

Promoters of Low Prices 
for High Class Goods. 

DISTRIBUTORS OF 

Ladies' Tailor Made Suits and Cloaks, Imported and Domes- 
tic Dress Goods and Silks, Imported and Domestic Under- 
wear, Irish and Flemish Table Damask, Irish Hand Em- 
broidered Table Linens, Taora and Mexican Drawn Work, 
Kabo, Nemo, and Redfern Corsets, Gall and Sanitary Muslin 
Underwear, Japanese and European Holiday Novelties. 

flETZGER & HOG AN, 

WARREN, PENNA. 



THE 

New Cash Grocery 



The Warren Cook 
Book will be deliv- 
ered any where in 
the city if order 
is left with . . . 

MRS. W. J. RICHARDS, 

Cor. Hickory & Fifth Sts. 
Bell 'Phone n8f. 

20 per cent, off on all Groceries. 



Warren Grocery Co. 



IS FRESH MADE. IS HOME MADE. 

OUR LARD 

SHORTENS, TASTES RIGHT AND 
SAVES MONEY. ..... 

R. H. & ' D. L. LEWIS, 

304 Penna. Ave., West. 



RERTCHERS 

Leader in 

Fine Millinery. 

424 Penna. Ave. West. WARREN, PA. 



222 Hickory St 

Dealers in~ Fancy 

Groceries. Butter, 
Eggs and Pro= 
duce. 



CHARLES G. OfEERLE, 

Wholesale and Retail 

Groceries. 

Choice Groceries 
and Delicacies. 

ICE CREAM AND SODA WATER. 
106 Penn'a Ave., 

WARREN, PENN'A. 



I. H. MOTT. 



G H. PHILLIPS 



ROOMS WITH BATH. 




The New Struthers, 



GEO. H. LEONHART, Prop. 



WARREN, PA. 



Sold by all Grocers 



Chalmers 

Gelatine. 

Mahes 1 pint more Jelly 
than any other Gelatine. 

James Maimer's Son, 

WILLIAMSVILLE. N. V 



Mott-Philiips 

Hardware Co., 

Hardware, Stoves, Tinware, Sewer 
Pipe, etc. Plumbing-, Tin and 
Sheet Iron Work. 

213 Pennsylvania Ave. E. WARREN, PA 

ALLEN'S SHOE STORE. 

Sole Agents for 
GRAY BROS. SHOES, 

A.IND 

"THE CROSS SHOE" 

FOR LAD5HS. 




221 Liberty St. 



WARREN, PA. 



THE 

Green Photo Co, 

Especially Attrac- 
tive Pictures" at 
Popular Prices..., 

Cameras and Photo- 
graphic Supplies. 

Picture Frames and 
Mouldings. 

Over Citizens National Bank. 

WARREN, - PENNA. 



WE HAVE JUST 
WHAT YOU WANT 
IN ... 

Good Shoes 



TRY OUR 

Home Made Mince Meat 

Lard and Bacon. 



an 



d Rubbers Hafel & Dalrymple 



AT LOW PRICES. 
OURS IS ALSO 
THE 

PATENT LEATHER STORE 



103 Pcniia. Ave., East 



Eberhart & Miller 

Warren, Pa. 



Jacob Keller 

THE 
TAILOR. 

Fine Clothes of Ladies 
Wear. .... 
233 Penna. Ave., W. 



A. Jf. .Davis 8 Co.. 

THE STATIONERS, 

WARREN, = = PEININA. 



Have in stock a complete line of Fine Stationery, Blank 
Books, Fancy Goods, Picture Frames, a Fine Line of 
Confectionery, always fresh. 



r 



If it is a Frozen Mixture 

WE CAN SUPPLY IT. 




When looking- through this book to find a'receipt 
for some dainty dish, come to us and let us help 
you. We make 

Ice Cream, Ices, 
Fozen Puddings, Etc. 

Only Fine Fruit Flavors, Juices, etc., enter into the 
manufacture of our product. 

TRY US, YOU WILL BE SATISFIED. 

Visitors always welcome at our factory. 

J X A Jce Cream Co. 



4 W T ater St. 



Bell 'Phone 84. 



WARRKN, PA. 

Warren 'Phone 63. 



A Kitchen Savings Bank 




1. 

stove. 
2. 

3'. 
4. 



O-HI-O Steam Cooker 



With Two Doors. 
Price, S2.5Q to $6.50. 
ADVANTAGES. 

Cooks entire meal over one burner, any st}de 



5. 
6. 
7. 

bills. 
8. 
9. 
10. 



Saves 50 per cent, in fuel. 
Food cannot be burned. 
Food alwa3's steaming- hot 
Food not spoiled by waiting - meal. 
Saves SO per cent in fuel. 
Meats always tender. Xo evaporation. 



Saves 25 per cent, in meat 
Cures dispepsia. 



Steam cooked food alwa3~s easily digested. 
Saves 50 per cent, in doctor bills. 

Cooker once filled will cook entire meal from soup to dessert without 
further attention, Can't overcook. 

11. Saves 50 per cent in labor. 

12. Takes the place of a cook or makes a good cook out of a poor one. 
No mistakes. 

Fine for summer cottages. Grand for canning fruit. 

Handsome Illustrated Catalogue Free. We want good agents and will 
guarantee them $30.00 to $40.00 per week and expenses. Write now and start 
in business for 3-ourself before your territory is given to another. 

OHIO STEAM COOKER CO. 

Ontario Building, TOLEDO, O. 



TOURNADE'S 

Kitchen Bouquet 



For SOUPS, 
SAUCES, 
GRAVIES, 




ROASTS, 

STEWS, 

ENTREES, 



And General Oulinary Purposes. 

Imparts Rich Color and Delightful Flavor. The Kitchen Garden con- 
densed and ready for instant use. Keeps in any climate. Used and en- 
dorsed by great chefs and eminent teachers of cookery. 

"Housekeeping- would be a burden without it." — Sarah Tyson Rorer. 

"I know of no other kitchen luxury which is so near a necessitj*." — Helen Armstrong. 

"Invaluable to the housekeeper."— Marj- J. Lincoln. 

"Indispensable to all savoiw dishes. — Janet M. Hill. 

"Indispensable to all up-to-date housekeepers.— Alice Cary Waterman. 

"Have used it for last ten 3-ears and would not be without it."— Emily M. Colling. 

"A necessit3' to all good cooking." — E. Eaperruque, Head Chef, Delmonico's. 

Write for Free Sample and Booklet. Ask your grocer, If he fails you, send us 30c for 
prepaid mailing package. Liberal commission to house to house canvassers. 

TKe Palisade Manufacturing Co. 

WEST HOBOKEN, IV. J. 

N. B. — The word "Kitchen Bouquet" is exclusive^ our Trade Mark. Infringements will be 
prosecuted. 



DOLD'S 
White Rose Lard 

Is made from strictly pure leaf, and it's extra 
shortening qualities, have made it 

THE WORLD'S STANDARD. 

Our Hams, Bacon, Pork and Canned Meats 
are produced in the most careful manner. 
Remember when you buy Food Product the 
best is none too good. .... 



IF IT'S DOLD'S IT'S BEST. 



THE 

WARREN COOK BOOK 



-Compiled and Arranged by- 



The Young Ladies' Missionary Society 



Of the Presbyterian Church. 



SECOND EDITION. 



Carefully Graded and Adapted to Every Day Use in Any Household. 



WARREN, F*A.. 9 1QQ3, 



THE MIRROR PRINT. 
WARREN PA. 



Entered according to Act of Congress, in the ysar 1903, by the Young Ladies' 
Missionary Society of the Presbj^terian Church, of Warren, Pa., in the 
office of Librarian of Congress, at Washington. 



The Young Ladies Missionary Society of the Pres- 
byterian Church of Warren, Pa., takes great pleasure in 
offering the second edition of u The Warren Cook Book" 
to the public. 

For fifteen years The Warren Cook Book has been 
a guide in many homes receiving the highest commen- 
dation from those who have followed its directions. 

The first edition having been exhausted a second 
edition seemed a necessity, consequently the old book 
has been carefully revised and enlarged and made up-to- 
date in every particular 

The new book has behind it the experience of one 
hundred practical housekeepers. Each department has 
been compiled in a most careful manner by the person 
whose name appears at the head of the department. 

It is believed th e new edition of The Warren Cook 
Book will meet the demands of the average housekeeper 
better than many books which sell for double the price. 

The Society takes this opportunity to thank its 
patrons of the past and to bespeak for the new book the 
generous support which has been accorded the old one 
in the years that have gone by. 



THE LIBRARY Of| 
CONGRESS, I 





/i_ . i o 5 
CLASS «- XX*. N«. 

7 jt 3 3 °[ 

COPY 8. 



PREFACE. 



Mrs. J. W. Kitchen, 
Mrs. W. J. Richards, 
Mrs. W. S. Peirce, 
Mrs. W. A. Smiley, 
Mrs. R. S. Hall, 
Mrs. A. R. Blood. 



Cook Book Committee. 



INDEX. 



Almond Bread 


216 


Beets 


58 


Cake, Almond 151, 167 


Cake 151, 167 


Rolo i'iii H i\ l'o 


45 


Angels Food 


166 


Cream Candy 


203 


R 1 CM» 11 1 1 ^ 
lilol 111 I O 


no 


Archangel 


106 


Prune Filling 


159 






blackberry Jam 




Pudding 


120 




110 


151, 166 


Almonds, to Blanch 


209 


'Vaham 




Black Cap 


167 


Ambrosia 


230 


3-Laie oi 1 


] L0 


Black and White 152 


Apple, Baked 


120 


1 \v i n 


110 


Boxes 


271 


Crab Jelly 


224 


HOCK 


182 


Breakfast 


111 


Dumplings 


119 


Bisque, Glace 


131 


Buckwheat 


110 


Dried, Pie 


143 


ice Cream 


204 


Cheap 


151 


Pried 


50 


O v s te r 


4 


Chocolate 


152 


Fritters 


91 


Blackberry Cake 




Chocolate Loaf 


107 


Pie 140, 143 


151, 


166 


Clove 


107 


Pudding 119, 120, 131 


Jelly 


223 


Corn 


111 


Sauce 


33 


Pickle 


235 


Corn Griddle 


115 


Salad SO, 81 


Bluerish. Baked 


10 


Currant 


100 


Water 


220 


Boiled Dinne r 24, 56 


Cream 


152 


Apricots, Jellied 


131 


Bouillon 


2 


Cream Almond 


107 


Artichokes 


55 


Tomato 


7 


Cream Puffs 


189 


Asparagus 
Baked 


55 
50 


Breads 


99 


Cream Simple 
Cream Sour 167. 


152 
108 


Creamed 


55 


Bread 101, 


102 


Dandy 


154 


On Toast 


56 


Almond 


210 


Devils Food 




Alum in Pickling 


271 


Bran 


210 


153, 154, 


168 


Bacon and Liver 


27 


Brown 102, 


104 


Drop 


186 


Banana. Fritters 


91 


Brown Boston 




Delicate 153, 


169 


Ice Cream 


203 


103, 


104 


Fruit 169, 


170 


Barley Gruel 


218 


Brown Oat Flake 


Fruit Plain 


169 


Bean Pickles 


235 




107 


Fruit White 


169 


Black Soup 


2 


Brown Steamed 


103 


Flannel 


115 


Soup 


2 


Brown With Yeast 


Fried 


186 


Beans, Baked 


57 




103 


Fried Bread 


115 


Boston Baked 


57 


Corn. Boston 


104 


Gold 


170 


Lima 


58 


Dutch 


105 


Gingerbread 


171 


Salad 


79 


Entire Wheat 


105 


Hickory nut 


171 


String 


57 


Graham 100, 


107 


Ice Cream 


154 


String. German 




Jars 


271 


Johnny 


111 


Style 


57 


Rye 


107 


Jellv 


186 


Beef 


21 


Salt Rising 


108 


Jelly Rolled 


156 


Braised 


22 


Spoon Rising 




Layer 




Corned, Boiled 


23 


Sponge 100, 


111 


150.. 151. 153. 


155 


Creamed 


22 


Yeast 100, 


101 


Layer Light 
Lemon Jelly 


155 


Essence 


216 


Broom, new 




155 


Frizzled 


23 


Broth. Chicken 


217 


Lemon Sponge 


154 


Loaf 


24 


Mutton 


217 


Lilly 


171 


Omelet 


24 


Mahogany 


171 


Pot Roast 


23 


Brown Flour 


35 


Maple Sugar 


155 


Roast 


23 


Bruises. Remedy for 


270 


Molasses 


171 


Roll 


24 


Buckwheat Batter 




Molasses With- 




Sausage 


24 


Burn. Remedy for 




out Eggs 


171 


Steak. Broiled 


21 


Cabbage, Boiled 


5S 


Minnehaha 


155 


Steak:. Fried 


22 


Boiled German 


58 


Nut 172, 1S6. 


1S7 


Steak Scalloped 


22 


Cooked 


59 


Orange 


155 


Steak, Stuffed 


24 


Creamed 


58 


Pork 


172 


Tea 


217 


. Fried 


59 


Pound 


172 


Tongue 


24 


Ladies 


59 


Prince of Wales 


156 


Beet Greens 


58 


Salad 


80 


Prune Almond 


150 


Pickles 


236 


Scalloped 


59 


Ribbon 


156 


Salad 


80 


Wilted 


5S 


Scotch 


188 



INDEX— Continued 



Spanish 175 
Spanish Buns 175 
Spice 175 
Spiced Mountain 175 
Sponge 173 
Sponge Boiled 174 
Sponge With 
Hot Water 174 
Sponge With 

Hot Milk 174 
Sponge White 174 
Strawberry Short 

126 

Sunshine 172 
Tilden 156 
Walnut 176 
White 157, 167 

Virginia Loaf 176 
Yellow 157 
Breakfast HI 
Buckwheat 116 
Corn HI 
Corn Griddle 115 
English Currant 106 
Flannel H5 
Fried Bread 115 
Griddle Without 

Eggs H6 
Griddle Sweet 

Milk 116 
Johnny HI 
Meat 26 
Candy Cooked 257 
Butter Scotch 257 
Caramels 257, 258 



Caramels, Maple 

Cocoanut Bar 
Cracker Jack 
Cream 

Fudge 254, 
Fudge, Italian 

Cream 
Lemon Clear 
Maple Sugar 
Marsh Mallows 



260 

258 
258 
259 
259 

259 
259 
260 
260 



Mississippi Pecan 



Molasses, Old 

Fashion 
Parisian Sweets 

Peanut 
Popcorn Balls 
Pralines 
Texas Chips 
Vanilla Syrup 
Vanilla Taffy 
White, Old 
Fashioned 



260 

260 

261 
261 
261 
262 
262 
262 
262 

262 



Candy Uncooked 
Almond Creams 
Creams 
Chocolate 
Chocolate Creams 

Chocolate Pep- 
permints 
Cocoanut Creams 

Date Creams 
Fondant, Miss 

Vernon 
French Creams 
Glace Fruits 
Hickorynut 
Cream 
Neapolitan 
Cream 
Orange Cream 
Walnut English 

Cream 
Walnut Loaf 
Camelon of Beef 
Canned Fruits 
Carrot Cakes 
Carrots Fried 

Stewed 
Catsups and Chili 
Sauce, etc 
Catsup Currant 
Grape 
Tomato 
Tomato Cold 

Cauliflower Breaded 

Creamed 

Pickled 

Steamed 

Stewed 
Celery and Apple 
Sal ad 

And Nut Salad 

Dressed 
Chafing Dish 
Charlotte Russe 

Cheese Balls 

Croquettes 

With Eggs 

Fondue 

Ram akin s 

Salad 

Straws 

Sandwiches 
Cherry Conserves 

Pie 

Soup 
Chestnut Stuffing 



262 


Chicken a la Provi- 




263 


dence 


40 


265 


33roiled 


38 


263 


Broth 


217 




Capons 


40 


263 


Creamed 


40 




Croquettes 


93 


263 


En Casserole 


41 




Fricassee 


41 


263 


Fried 


42 


264 


Maryland 


39 




Pressed 


39 


264 


Pie 


41 


262 


Roast 


3S 


265 


Salad 80, 81, 82, 


83 




Scalloped 


.42 


264 


Smothered in 




Mushrooms 


39 


264 


Terrapin 


39 


264 


Chili Sauce 


247 




Chocolate 


197 


264 


Candy 


263 


264 


Cream Filling 


15S 


23 


Custard 


132 


228 


Filling 


158 


60 


Frosting 


160 


Pie 


142 


f!A 
Oli 


Pudding 121, 


132 


60 


Raisins 


92 




Sauce 




246 


Chops. Mutton 26, 


r 27 


248 


Pork 


28 


248 


Chow^der, Corn 


248 


246 


Clam Chowder 12 


, 13 


246 


Minced 


17 




Cleaning Fluid 


267 


61 


Clams, Deviled 


14 


60 


Cocoa 


197 


236 


Cocoanut Cream 




60 


Candy 


263 


60 


Filling 


158 




Pie 


141 



81 
81 
84 
252 
132 
91 
93 
50 
92 
92 
80 
92 
92 
230 
142 
4 
47 



Cod Boiled Fresh li 

Codfish Balls 13 

Coffee 195 

After Dinner 196 

Boiled 195 

Bran 196 

Filtered 195 

For One 195 

Jelly 133 

Sauce 207 

Confectionery 257 
Cookies, Brown 

Sugar 182 

Buttermilk 183 

Chocolate I 82 

Cocoanut 182 

Cream 183 

Fia 183 



INDEX— Continued 



184 
184 
184 
184 
182 
184 
185 
182 
185 
185 
185 
58, 59 
248 
112 
61 
218 
61 



62, 



Ginger 183, 
Mothers 
Peanut 
Raisin 
Scotch 
Spice 

Sugar 184. 
Sugar, Brown 
Sour Milk 
Taylor 
\ s nite 
Cold Slaw- 
Corn Chowder 
Fritters 
Green, Boiled 
Meal Gruel 
Oysters 
Pudding 61, 123 
Smothered 62 
Soup 3 
Soup Cream 4 
Cottage Pie 25 
Courbillion 13 
Cranberry Frappe 208 
Jelly 223 
Pudding 121 
Sauce 33 
Cream Puffs 189 
Croquettes 93 
Ham 30 
Cheese 93 
Chicken 93 
Macaroni 94 
Parsnip 66 
Potato 68 
Pice 94 
Salmon 94 
Veal 94 
Croutons 2 
Crullers 186 



Deserts, Cold 131 
Apricots Jellied 131 
Apple 131 
Boston Cream 131 
Bisque Glace 131 
Charlotte Russe 132 
Chocolate Cus- 
tard 
Chocolate Pud 

ding 
Coffee Jelly 
Delicious Pud- 
ding 
Fruit Pudding 
Frozen Pudding 205 
Ginger Cream 133 
Italian Cream 
Lemon Cream 
Marshmallow 

Cream 
Maple Custard 
Maple Pudding 
Norwegian Prune 

Pudding 135 
Orange Custard 134 
Orange Snow 135 
Prune "Whip 
Prune Pudding 
Snow Cream 
Sponge Cream 
Box 

Disenfectants 
Doughnuts 
Drinks 

Fruit 
Ducks 

Red Head 

Roast 

Wild 



132 



133 

133 
133 



133 
134 

134 
134 
134 



135 
136 
206 



Cucumbers 


62 


Dumpling 

Cranberry 


Cooked 


62 


Fried 


62 


■Strawberry 


Pickles 


236 


Egg Balls 


Stuffed 


62 


Salad 


Salad 83, 88 


Sauce 


Currant Conserves 


230 


Egg Plant Fried 


Jelly 222, 


225 


Stuffed 


Pie 


142 


Eggs Baked 


Without Cook- 




Boiled 


ing 


230 


Curried 


Water 


220 


With Cheese 


Custard Chocolate 


132 


Deviled 


Junket 


217 


Fondue 


Maple 


134 


Kentucky 
With Lemo n 


Pie 


141 


Rennet 


217 


For Luncheon 


Cutlets, Fish 


15 


Poached 


In cheese 


95 


Pickled 


Lobster 


95 


Pudding 


Veal 


94 


Scrambled 



136 
270 
186, 187 
195 
198 
42 
43 
42 
42 
121 
121 
127 
50 
84 
35 
03 
63 
50 
50 
253 
50 
5J 
51 
51 
218 
51 
52 
52 
121 
53 



Spanish 52 

Toast 53 

Entrees 91 

Fig Filling 158 

Fig Pudding 121, 122 

Fillings, Cream 157 

Cream Nut 157 

Chocolate 158 

Chocolate Cream 158 

Cocoanut 158 

Fig 158 

French 157 

Lemon 158 

Marshmallow 158 

Nut or Fruit 159 

Orange 159 

Pistachio 159 

Strawberry 159 

Prune Almond 159 

Fish 10 

Fish Boiled 11 

Breaded 12 

Broiled 12 

Creamed 14 

Cutlets 15 

Filling 11 

Fried 14 

To Scale 370 

To Toast 15 

Flaxseed Lemonade 219 

Flour, Brown 35 

Fondant 264 

Fowl Boiled 38 

Frappe, Cranberry 208 

Lemon 209 

Frickdilles 25 

Fritters, Apple 91 

Banana 91 

Baloon 111 
Corn 62, 112 

Jolly Boys 112 

Oyster Plant 66 

Parsnip 112 

Frogs Legs Fried 253 

Frostings Boiled 159 

Caramel 160 

Chocolate 160 

Maple Sugar 160 

Fruit Cake 169 

Fruit Drinks 198 

Cider Eggnog 199 

Grape Juice 199 

Fruit Punch 198 

Orangeade 198 

Lemonade 198, 219 
Lemonade with 

Egg 198 
Lemonade with 

Pineapple 198 



INDEX-Continued 



Raspberry Vine 




Disenfectant 270 


Strawberry 


207 


gar 


200 


Drains 269, 270 


Vanilla 


207 


S t raw berry Syrup 


Pat.. Hot 271 


Ic-e Cream Sauces 


20 i 




198 


Plat Irons 271 


Indian Pudding 


123 


Tutti Frutti 




Frozen Plants 271 


•him Strawberry 


233 


Punch 


199 


Furniture Wil- 


Jam Jim 


232 


Welch's Grape 




low 270 


Javella Water 


268 


Punch 


200 


Furniture Polish 


Jellies 


222 


Fruits, Orange Sauce 253 


271 


Jellice 


220 


Fudge 


254 


Glass, Paint from 


Jelly Aspic 


226 


Came 


39 


270 


Bag- 


222 


Gems 


112 


Graniteware 269 


Blackberry 


223 


Gems, Corn Meal 


113 


Hands. Chapped 272 


Black Ras berry 


223 


Graham 112 


, 113 


Hands Stained 272 


Coffee 


133 


Oatmeal 


113 


Listerine 272 


Cranberry 


223 


Wheat 


113 


Onion Juice 269 


Crabapple 


224 


Giblet Gravy 


46 


Oxalic Acid 270 


Cream 


21S 


(iinger Bread 


171 


Piano Keys 270 


Currant 222, 


225 


Cream 


133 


Pickling " 271 


Damson 


223 


Drops 


188 


Roaches 270 


Four Fruit 


225 


Pudding 


123 


Rust from Steel 270 


Glasses To Covei 


222 


Snaps 


190 


Salt in Milk 270 


Glasses To Prepare 


(loose, Roast 


43 


Salt Lumps 269 




222 


Stuffed With 




Scald Milk 269 


Grape 


225 


Sauerkraut 


44' 


Stove Pipe 272 


Grape and Quince 


223 


< iraham Bread 


106 


Tin. To Brighten 


Huckleberry 


225 


Pudding 


123 


271 


To Keep 


270 


G rapes 


228 


Whiten Clothse 


Orange and Cm- 




Grape Juice 119, 219 


268, 271 


rant 


225 


Conserves 


231 


Hominy as a Vege- 


Peach 


224 


Jelly 225. 223 


table 63 


Quince 


224 


Preserves 


231 


Horseradish Sauce 35 


Raspberry 224 


225 


Spiced 


231 


Hop Yeast 100 


Strawberry 


224 


Grouse, Boiled 


44 


Huckleberry Jelly 225 


Venison 


225 


Larded 


44 


Pie 143 


Jumbles 


180 


With Chestnut 




Ice Cherry 208 


Cocoanut 


180 


Stuffing 


44 


Ginger 208 


Junket 


5J18 


Gruel. Arrowroot 


218 


Lemon 209 


Custard 


217 


Barley 


218 


Mint 209 


Kidney Stewed 


28 


Cornmeal 


218 


Orange 209 


Koumis 


210 


Oatmeal 


219 


Raspberry 210 


Lamb Barbacued 


27 


Ham 




Strawberry 210 


Roast 


26 


Baked 


29 


Ice Chest 270 


Roast Quarter 




Balls 


30 


Ice Creams. Ices. etc. 


of 


27 


Boiled 


29 


202 


Lemonade 198, 


210 


Broiled 


29 


Directions for 


Irish Moss 


210 


Croquettes 


30 


Freezing 202 


Flaxseed 


21!) 


Omelet 


52 


Ice Cream. Almond 203 


Pineapple 


198 


Hash. Baked 


25 


Angel 203 


Lemon. Cake 154. 


155 


Hermits 


188 


Banana 203, 204 


Frappe 


209 


Huckleberry Pie 


143 


Bisque 204 


Pie 143, 


144 


Jelly 


225 


Caramel 204 


Pudding 


134 


Hints, Boilers. Rusty 


Chocolate 205 


Queens 


100 




271 


Coffee 205 


Sauce 136, 


137 


Brass 


270 


Ginger 205 


Snaps 


100 


Bread Jars 


271 


Miacaroon 205 


Lettuce 


63 


Bruises 


270 


Maple 205 


Lettuce Dressed 


S3 


Burns 


270 


JsTougat 206 


Linen. To Remove 




Calico to Wash 


271 


Pineapple 206 


Stains 


267 


Carafes to Wash 


269 


Peach 206 


Listerine. Use of 


<■>->> 


Caramelize Sugar 269 


Raspberry 206 


Liver and Onions 


27 



I 

Liver and Bacon 27 

Lobster 15 
Cutlets 10, 95 

To Open 10 

Sauce 35 

Stewed 19 

Macaroni, Boiled 04 

Croquettes 93 

And Cheese 64 

And Edam Cheese 64 

Italian Style 64 
With Tomato 

Sauce 64 
Macaroons With 
Chocolate 
Sauce 254 
Miackeral 12 
Maple Custard Bud- 
ding 134 
Sauce 137 
Sugar Frosting 100 
Sugar Candy 200 
Marguerites 189 
Mayonnaise 79 
Meats and Sauces 21 
Meat Cakes 26 
Tie 26 
Milk, Salt in 270 
To Scald 269 
Mince Meat 145 
Miscellaneous 207 
Mock Turtle Soup 3 
Molasses Candy 171 
Cake 171 
Mioths 207 
Mousse Neapolitan 211 
Peach 211 
Pineapple 212 
Muffins, Gems, etc., 110 
Muffins, Breakfast. 113 
Cocoa 114 
Cornmeal 113 114 
Rice 114. 115 
Wheat 114 
Popovers 1 1 5 
Mushrooms 

a la Sabine 253 
Creamed 64 253 

Stewed 64 

Sauce 36 

And Tongue 96 

Mustard, Dutch 249 

Made 249 

Pickles 239 

Tomato 249 



DEX--Continue 



Mutton Broth 217 

Chops, Tried 26 
Chops, Broiled 27 
Chops, Pan 

Broiled 27 

Leg Broiled 20 

Roast 20 

Nuts and Peaches 95 

Nuts and Celery 

Salad 81 

Nut Cake 172, 186, 187 

Noodles 4 

Noodle Soup 4 

Oatmeal Gruel 219 

Soup 219 

Water 220 

Omelet 

Beef 24 

Egg 51 

Ham 52 

Plain 52 

Tomato 52 

Onion, Juice Extract- 
ed 269 
Pickles 240 
Pudding 65 

Onions, Boiled 65 

Escalloped 65 

Fried 65 

And Liver 27 

Stuffed 65 

Orangeade 198 

Orange Candy 264 
And Currant 

Jelly 225 

Filling 150 

Marmalade 231 

Pie Cream 145 

Pudding 134 

Tart 148 

Sauce 138 
Saiow Pudping 135 

Oyster, Cocktail 17 

Corn 61 

Plant 66 

Sauce 35 

Soup 3 

Stuffing 40 

Oysters a la Thorn- 
dike IS 
Creamed 252 
Fricasseed 253 
Fried 14 
Panned 18, 254 
Scalloped 19 
Stewed 19 

Oxalic Acid 270 

Solution 268 

Paint on Glass 270 



Pancakes, Sweet Milk 



110 

Without Eggs 110 

Parfait, Angel 210 

Cafe 211 

Maple 211 

Parsnips Boiled 00 

Cakes 60 

Creamed 67 

Croquettes 00 

Fried 66 

Oysters 66 

Stewed 60 

Paste, Plain 140 

Pastry 140 

Pea Soup 5 

Peas 67 
Peaches 226, 228 

Peaches and Nuts 95 

Peach Jelly 224 
Marmalade 

Pickles 241 

Pie 145 

Peanut Soup 6 

Macaroons 190 

Pears 228 

Baked 229 

Canned 229 

Pear Chips 232 

Marmalade 232 

Peppers, Stuffed 67 

Piano Keys 270 

Pickles 235 

Beans 235 

Beets 236 

Blackberry 235 

Cauliflower 230 

Chowder 237 

Chow Chow 237 
Cucumber 236, 240 

Trench 237 

German Sauce 237 

India 238 

Mango 238 

Mango Peach 238 

Mixed 239 

Mustard 239 

Muskmellon 239 

Onion 240 

Piccalilli 240 

Peaches 241 

Peppers 242 

Plums 241 

Raisins 242 

Spiced 241 

Sweet 242 
Tomato 242, 243 

Turnip 242 

Watermelon 243 

Pickling 271 



Pie Apple 


140 


Apple Dried 


143 


Apple Custard 




140, 


141 


Banbary Tarts 


147 


Chess 


141 


Chicken 


41 


Chocolate 


142 


Cherry, Mock 


142 


Cocoanut 


141 


Cottage 


25 


Custard 


141 


Custard 


141 


Custard Maple 


144 


Cream 


142 


Crust 


140 


Currant. Ripe 


142 


Date 


142 


Fruit. Crust of 


272 


Huckleberry 


143 


Lemon 143, 


144 


Lemon Cream 


143 


Lemon, Two 


144 


Meat 


26 


Mince 


145 


Mince Mock 


145 


Orange Cream 


145 


Peach 


145 


Pigeon 


45 


Pieplant 


140 


Pieplant Cream 


146 


Pot, Veal 


32 


Potato 


146 


Pumpkin 


146 


Raisin 


147 


Rice 


147 


Snow 


146 


Squash 


147 


Stra wherry 


146 


Pigeon, Broiled 


45 


Pie 


45 


Pigs Feet ,Broiled 


28 


Pineapple 


229 


Canned Cold 


229 


Spiced 


232 


Plum Pickle 


241 


Pudding 


124 


Potato, Baked 


67 


Boiled 


68 


Browned 


68 


Cakes 


68 


Creamed 


68 


Chips 


68 


Croquettes 68, (19 


Disked 


69 


Esealloped 


69 


Escalloped Ken- 




tucky 


69 


Fried 


68 


Fried Raw 


70 



NDEX — Continued 

Mashed 70 

Lyonnaise 70 

Oak Hill 70 

Pie 146 

Puff 70 
Puree 6 
Puree Sweet 6 

Riced 70 

Sacked 70 

Salad 86 

Sour 71 

Stuffed 44 

Sweet Baked 71 

Sweet Balls 71 

Sweet Cakes 71 

Sweet -Glazed 71 
Sweet Croquettes 71 

Sweet Mashed 71 

Popovers 115 

Pork 28 

Chops 28 
Chops and Fried 

Apples 28 

Chops Broiled 28 

Roast 28 

Poultry and Game 38 

Preserves 228 
Prune Almond Filling 

Prune Pudding 135, 130 

Pumpkin Pie 146 

Punch, Fruit 198 

Tea 197 

Tutti Frutti 199 

Welch 200 

Pudding, Almond 120 

Apple 119 

Baked 119 

Boiled 119 

Bread 120 

Brown Betty 120 

Chocolate 121 
Chocolate Steamed 

121 

Corn Starch 132 

Cottage 120 
Cranberry 

Dumpling 121 
Cranberry Roll 121 
Delicious 133 
Directions 119 
Dumpling 121 
Dumpling Straw- 
berry 127 
Egg 121 
Fig 121, 122 
Fruit 122 
Frozen 205 
Ginger 123 
Ginger Bread 122 
Ginger Cream 133 



'Graham 


123 


Indian 


123 


Italian Cream 


133 


Lemon LTeam 


134 


Maple 


134 


Maple Custard 


134 


Marsh ma How 


134 


Mountain Dew 


134 


Orange 


135 


Peach and Rice 


124 


Plum 


124 


Plum English 


124 


Prune 


136 


Prune Xorwegian 

i •> e 


Prune Whip . 


1 oo 

135 


Queen 


124 


Raisin Puffs 


125 


Rice and Peach 


124 


Rice Meringue 


125 


Rice Old Fashion 




125 


Rice Without 




Eggs 


125 


Snow 


136 


Sponge Cream 




Box 


136 


Steamed 


119 


Strawberry Short- 


cake 


12H 


Suet 


127 


Tapioca 


128 


Quince Honey 


233 


Jelly 


224 


Quail Roast 


45 


Quail 


45 


Rabbit Fricassee 


45 


Panned 


45 


Radishes 


72 


Raisin Pie 


147 


To Stone 


271 


Chocolate 


92 


Puffs 


125 


Ramakins Cheese 


92 



Raspberry 

Without Cookim 



230 
200 



Vinegar 
Rennet 

Reed Birds 48 
Rice 

Croquettes 94 

Muffins 114, 115 

Pie 147 

Puddings 124, 125 

Water 220 

Roaches 270 

Rolls, Parker House 108 

Rust. To Remove 270 



Salad 




Directions 


76 


'Dressing Boiled 


78 


Dressing Cooked 




77, 


78 


Dressing Cream 




77, 


80 


Dressing French 


77 


Dressing Mayon- 




naise for 




Fruit 


78 


Dressing Oil 




Mayonnaise 


79 


Salads 


76 


Bean, German 


79 


Beet 


80 


Cabbage 


80 


Cabbage and 
Apple 




80 


Cheese 


80 


Celery 


81 


Celery and Nut 


81 


Chicken 




80, 81, 82, 


83 


Corn 


248 


Cucumber 83„ 


249 


Cucumber and 




Sweetbread 


88 




84 


Fruit 84, 


85 


Fruit Grape 


85 


Fruit Grape and 




Celery 


85 


Lenten 


84 


Lettuce 


84 


Lobster 85, 


86 


iPotato 86^ 


87 


Russian 


87 


Salmon 


87 


Sweetbread and 




Oucumlber 


88 


Shrimp 


88 


Spinach 


88 


Tomato 


89 


vviaiQori 


89 


Wa f'.prPTAcc 

" » 'tnjci vjX Coo 


QQ 

OO 


Sally Lunn 


115 


Salt, Uses 




Salt Fish 


10 


Sandwiches, Cheese 


92 


Dressing 
Tongue 


79 


96 


Salmon, Baked 


11 


Croquettes 


19 


Loaf 18, 


19 


Salad 


87 


Steamed 


19 


Salsify Soup 


3 


Sardines, Broiled 


12 



N DEX — Continu 



Sauce Apple 33 

Brown 34 
Cream 33, 61, 96 

Cranberry 33 

Drawn Butter 34 

Oyster 35 
Tartare 35, 79 

Tomato 34 
White 35, 42 

Sauces, Ice Cream 207 

Chocolate 207 

Coffee 207 

Maple 207 

Sauces, Meat 

Bechamel 36 

Caper 34 

Celery 35 

Giblet 46 

Hollandaise 35 

Horseradish 35 

Lobster 35 

Mint 34 

Mushroom 36 

Sauces Pudding 136 

Chocolate Hot 137 

Cream 137 

Foamy 138 

Hard 138 

Lemon 136 
Lemon for Fruit 

Cake 137 

Maple 137 

Maryland 137 

Orange 138 

Sour 137 

Strawberry 127, 138 

Vanilla 137 

Yellow 138 

Sausage Beef 24 

Pork 29 

Scrapple 30 

Shad Baked 11 

Planked 18 

Sherbert, Currant 208 

Lemon 209 

Orange 209 

Peach 209 

Raspberry 209 

Sick, Recipes for the 215 
Slaw, Cold 58, 59 

Smelts, Fried 15 

Soups 1 

Bean Black 2 

Bouillon 2 
Bouillon Tomato 7 

Corn 3 



d 

Corn Cream of 4 



Cherry 4 

Egg O^uiek 6 

Mock Turtle 3 

Oatmeal 219 

Oyster 3 

Oyster Bisque 4 

Noodle 4, 5 

Pea 5 

Pea Dried 5 

Peanut 6 

Puree, Potato 6 
Puree, Potato 

Sweet 6 

Puree, Tomato 7 

Salsify 3 

Spinach 8 

Spring 8 

Tomato, Cream of 6 
Tomato With 

Sago 7 

Veal 5 

Vegetable 5 

Sauer Kraut 72 

Spinach 72 

Salad 88 

Squabs 44 

Squash Boiled 72 

Fried 72 

Steamed 72 

Winter Baked 72 

Winter Pie 147 
Winter Steamed 72 

Squirrel 45 

Stains on Linen 267 

Berry 267 

Blood 267 

Coffee 267 

Chocolate 267 

Grape 267 

Grass 268 

Ink 268 

Iron Rust 268 

Machine Oil 268 

Mildew 268 

On Hands 272 

Paint 267 

Peach 267 

Pear 267 

Tar 26S 

Tea 267 

Long Standing 268 

Stock 33 

White 2 



Stovepipe, To Clean 272 



I N DEX — Continued 



Strawberries 


229 


Toast, Veal on 


Q9 


Dumpling 


127 


Water 


99ft 


Jam 


233 


Tomato, Bouillon 


7 


Jelly 


224 


With Eggs 


53 


Fie 


146 


Green Pigs 


232 


Preserves 


231 


Omelet 


52 


Pudding 


127 


Pickles 


24^ 


And Raspberry 




Puree 


7 • 


,Ip!1v 

o ally 


224 


iSalad 


89 


Short Cake 


126 


Sauce 


34 


Syrup , 


198 


Soup 6, 7 


Stuffing, Chestnut 


47 


Soup W i t h S a go 


7 


Giblet 


46 


Timibal 


95 


Oyster 


46 


X Ollld lUcoj _L>cllvt;CL 


73 


Succotash 


73 


Pried 


229 
73 


Sugar Caramelized 


269 


Fried Green 


74 


Sultana Roll 


212 


Escallop ed 


74 


Sweetbreads 


30 


Sauce 


34 


Creamed 


31 


Stewed 73. 


74 


Larded 


31 


Stewed Green 


74 


iSalad 


88 


Sliced 


74 


Table of Weights and 


Stuffed 
Roast 


74 

74 


Measures 


269 


Tarts Banberry 
Orange 


147 


Tongue, Beef Boiled 


24 


148 


And Mushrooms 


96 


Sand 


190 


Sandwiches 


96 


Tea, Beef 


217 


Tripe 


25 


How to Make 


196 


Trout, Brook 


12 


Iced 


197 


Turbot 


20 


Punch 
Russian 


197 
196 


Turkey 

Dressing 


46 
47 


Tin, To Brighten 


271 


Roast 


46 


Timbal 


95 


Roast Oyster 




Tomato 


95 


Wild 


47 



Veal ' 'utlets 
Cutlets in 



Liieese 



Croquettes 

Loaf 

Pot Pie 

Roast 

Soup 

Stew 

On Toast 
Vegetable Soup 
Vegetables 
Venison i Saddle . 

Steaks 
Vinegar, Cold Storagi 

Raspberry 
Water, Apple 

Barley 

Currant 

J avella 

Oatmeal 

Rice 

Toast 
Wlater Ice 

Ginger 

Raspberry 

Strawberry 
Waffles 

Welsh Rarebit 
Whiten Clothes 268 : 
Willow Furniture, 

Clean 
Wood-cock, Broiled 

Roast 

Scotcli 
Yeast 



31 

95 
94 
32 
32 
32 
5 
31 
3^ 
5 
55 
47 
48 

236 
200 
220 
220 
220 
268 

220 
220 
208 
208 
210 
210 
117 
254 
271 
To 
270 
48 
48 
254 
100 



SOUPS 



I 



SOUPS. 

MRS. H. A. BOOTH. 

Nothing furnishes a better foundation for soup 
than a shank of beef ; if veal is added the flavor will be 
more delicate; the bones (broken in small pieces), 
are a valuable addition. Always put the meat to cook 
in cold water, for all the juices are required for the 
soup, and if the meat is put into boiling water the 
pores will be closed and the juices retained. Do not 
allow it to boil rapidly, but Let the kettle 
stand on the back part of the range and simmer 
slowly; remove the scum that rises to the top 
and add a little cold water occasionally to keep it 
from boiling until it has been thoroughly skimnW 
and your soup will then be clear. A skillful cook will 
be careful that no pungent flavor predominates, but 
all are so blended as not to suggest an}^ one in particu- 
lar, except in cases where only the flavor of one veget- 
able is desired. When you can make a good stock 
you have the foundation of all soups and can have a 
new soup every day by adding different flavorings 
or vegetables. Be careful about the quantity of salt ; 
remember it is easier to add than to take away that 
seasoning. 

SOUP STOCK. 
One shin of beef, 5 quarts of cold water, 1 onion, 
1 carrot, 1 turnip, 2 bay leaves, 1 sprig of parsley, 12 
cloves, 1 stalk celery, 1 tablespoonful of salt. Lean, 
uncooked, juicy beef should form the basis of your 
soup ; wipe the meat well with a damp towel ; now cut 
all the meat from the bones; place the bones in the 
bottom of a large kettle ; lay the meat on top of them ; 
add the water and stand the kettle on the back part of 
the range for an hour; then place it over a good fire; 
after about 30 minutes the scum of the meat will gath- 
er on the surface, and the water will begin to steam ; 
now place it over a more moderate fire ; add 1 cup 
of cold water and skim off the scum; now cover the 
kettle closely and let it simmer (not boil) for 4 hours; 
then add the vegetables and simmer one hour long- 
er ; then strain the stock through a fine sieve ; add the 
salt and stand at once in a cold place to cool ; if you 



2 



THE WARREN COOK BOOK 



keep it in a warm place it will not make a nice jel- 
ly ; when cold take all the grease from the surface and 
it is ready for use. Mrs. Eorer. 

CBOUTONS. 
Butter slices of stale bread, cut into inch 
squares and brown lightly in a quick oven. Serve 
with soup. Mrs. J. Gleave. 

WHITE SOUP STOCK. 
Select meat that is much fresher than for roast- 
ing. Cut the meat, about 4 pounds of veal, J of 
which is bone, into several pieces. Put the whole in- 
to the soup kettle, add 2 quarts of cold water, and 
heat, gradually, to the boiling-point. Let simmer 
three or four hours, then add 1-| teaspoonfuls of salt, 
8 or 10 peppercorns or a part of a sweet red-pepper 
pod, a sprig of parsley, 3 or 4 cloves, -J bay leaf, 1| 
teaspoonfuls sweet herbs, and 2 tablespoonfuls, each, 
of chopped celery and onion. Continue the cooking 
until the meat is tender. Kemove the meat for use in 
hash or other made dishes, and strain off the broth. 
There should be three pints or a little less of broth. If 
there be more, let simmer until reduced to that quan- 
tity. A fowl cooked in the broth will make the broth 
much richer. It will be no detriment to the fowl to 
be thus cooked. 

Boston Cook Book. 

BOUILLON. 
4 pounds of juicy beef , 1 knuckle of veal ; two 
small turnips, two carrots, one soup bunch, 1 small 
pod of red pepper , two small white onions , salt , six 
quarts of water. Boil six hours then strain through 
a sieve, let stand over night and congeal, skim off 
the grease, put into a kettle and heat. 

Mrs. H. Biddle. 

BOUILLON NO. 2. 
1 pint of water to 1 pound of meat. Season with 
salt, pepper, spices, herbs and vegetables as you 
please. 

BLACK BEAN SOUP. 
1 pint of black beans ; soak over night in 3 quarts 
cold water; in the morning pour off this water and 
add 3 quarts of fresh water ; boil gently 3 hours ; when 
done there should be over a quart. Add 1 quart of 
stock , 2 whole cloves , 2 whole allspice , small onion , 



SOUPS 



3 



piece of mace, small piece of cinnamon, stalk of cel- 
ery and a bay leaf. Into a frying pan put 3 table- 
spoons butter; and when it bubbles add 1 tablespoon 
of flour ; cook till brown. Add to soup and simmer all 
together nearly an hour , season with salt and pepper , 
strain through a fine sieve , serve with slices of lemon 
and hard boiled eggs. Mrs. Salver. 

MOCK TURTLE SOUP. 

1 pound round beef, J pound salt pork, pepper 
and salt to taste; 1 pound black turtle beans, soak 
beans over night ; cut the beef and pork and boil with 
the beans six hours, 1 carrot and 1 onion grated or 
chopped fine ; strain into slices of hard boiled egg and 
lemon. Mrs. Ada Partridge. 

TWO SALSIFY SOUPS. 

Scrape 10 or 12 roots of salsify, throwing each 
one at once into cold water. Then cut into very thin 
slices, and cover with a quart of cold water , add one 
bay leaf and 1 slice of onion , cover and cook for thir- 
ty minutes. Add 1 pint of milk and 1 tablespoonful 
of butter rubbed with 1 of flour. Stir carefully until 
boiling; add 1 level teaspoonful of salt and 1 salt- 
spoonful of white pepper. 

To change the character of this soup press the 
salsify through a sieve, or grate it before cooking. The 
yolk of 1 or 2 eggs may be beaten with J of a cupful of 
cream and add at the last moment. It then makes a 
nice soup for invalids or children. Mrs. Rorer. 

OYSTER SOUP. 
1 quart milk to 50 oj^sters , 1 large tablespoonful 
of flour , 2 tablespoonfuls butter rubbed together , pep- 
per and salt. Drain the liquor from the oysters, and 
put it on the stove with the butter, flour and season- 
ing. Let it come to a boil and skim; then add milk; 
let this boil before adding oysters, which should only 
boil up for a moment. Mrs. Ada Partridge. 

CORN SOUP. 
Twelve ears of corn, or 1 can of corn boiled 
twenty minutes , add 1 small onion before boiling , add 
2 quarts of rich milk, season with pepper, salt and 
butter , thicken with two tablespoonfuls of flour. Boil 
the whole ten minutes, then put through a sieve ; turn 
into a tureen in which the yolks of two eggs have been 
well beaten. Mrs.^F. E. Sill. 



4 



THE WARREN COOK BOOK 



CREAM OF CORN SOUP. 
Score each row of grains on six ears of corn ; 
then, with the back of a knife, press out carefully, and 
throw the cobs into a kettle. Cover with a quart of 
water, bring to boiling point, and strain. Add to this 
the scraped corn. Rub together 2 tablespoonfuls of 
butter and 1 of flour; stir into the mixture, and 
bring to boiling point. Add 1 pint of hot milk, 1 
rounding teaspoonful of salt and 1 saltspoonful of 
pepper. If canned corn is used allow 1 can to 1 quart 
of milk, 1 tablespoonful of flour and 2 of butter, with 
the prescribed seasoning. Mrs. Rorer. 

CHERRY SOUP. 
Wash a quart of cherries and cover with water ; 
cook until tender ; rub through a sieve and sweeten to 
taste ; return to the fire and thicken with a tablespoon- 
ful corn starch wet with a little water. In the mean- 
time have some rice flour cooked in milk until consist- 
ency of mush; season with salt and piece of butter. 
Serve with the soup in a side dish. Any kind of fruit 
can be used in place of cherries. 

Miss Bertha Wulff. 
DELICIOUS OYSTER BISQUE. 
Cover J pint of finely chopped celery with 1 pint 
of water ; stew slowly for ^ hour ; drain and wash 
25 oysters; throw them into a sauce pan and 
shake over the fire until they have boiled for at least 5 
minutes ; drain, this time saving the liquor ; now mix 
the celery and oysters together; add to them 1 quart 
of milk ; rub together 2 tablespoonfuls of butter and 2 
of flour; add this to the mixture and cook for 10 
minutes longer ; strain through a sieve ; add a round- 
ing teaspoonful of white pepper. 

Mrs. H. A. Booth. 
NOODLES FOR SOUP. 
Beat 1 egg light, add a pinch of salt and flour 
enough to make a stiff dough; roll out very thin, 
dredge with flour to keep from sticking ; roll up tight- 
ly ; begin at one end and shave down fine like cabbage 
for slaw ; strain soup and add noodles 10 minutes be- 
fore servng. Mrs. M. Strelitz. 
NOODLE SOUP. 
Take two eggs, mix with flour enough to make a 
very stiff dough, add half a teaspoonful of baking 
powder to the flour before mixing ; roll thin and dry 



SOUPS 



5 



for an hour, then cut very fine and boil in 2 quarts 
of beef stock for twenty minutes. Season to taste. 

Mrs. D. D. Keed. 
(GERMAN) NOODLE SOUP. 

Take a nice soup bone and put on Avith a gallon 
of cold water; let it come to a boil and skim; then 
let it boil slowly for 2 hours. 1 hour before serving 
add small pieces of carrot, onion, celery and parsley. 
Half an hour before serving add a few whole peppers, 
allspice, cinnamon and grated nutmeg to taste. This 
soup is improved by using a small chicken with the 
bone. Strain soup through a colander and cook 
noodles in it and serve hot. Mrs. D. S. 

VEAL SOUP. 

To 3 pounds of a well broken joint of veal add 4 
quarts of water and set to boil; prepare J pound of 
macaroni by boiling it in a dish, by itself, with enough 
water to cover it ; when the macaroni is tender add a 
little butter and season to taste with pepper and 
salt, then add the macaroni and the water in which it 
was cooked to the stock ; onions or celery may be add- 
ed for flavoring. 

VEGETABLE SOUP. 

Boil a beef bone in 3 quarts of water, 3 hours ; 
remove the meat and add to the soup a very little cab- 
bage, 1 onion, 1 carrot, 1 turnip, some celery all 
chopped fine, and 1 tablespoonful of rice or barley, 
season with salt and pepper and boil an hour, serve as 
it is or strain if preferred ; season the meat with pep- 
per and salt, a small piece of butter and cook brown 
in a little of the broth until tender and serve after the 
soup. Mrs. B. 

CREAM OF PEA SOUP. 

1 can of peas, 1 pint milk or cup each of cream 
and milk , 1 tablespoon flour , 1 teaspoon salt , J tea- 
spoon pepper , 1 tablespoon of butter ; drain peas from 
liquor; cook until tender and rub through a sieve; 
scald and thicken milk with flour, add seasoning and 
combine puree with milk, and lastly add butter. Serve 
at once. Mrs. F. E. Sill. 

DRIED PEA OR BEAN SOUP. 

Soak the peas or beans over night in cold water, 
next morning drain and cook in stock water until 
tender ; then take 1 onion and 2 carrots, and cook with 
the peas. When tender slice the carrots in thin 



6 



THE WARREN COOK BOOK 



slices; take peas from fire and rub through a sieve; 
put iu a piece of butter, a little chopped parsley, seas- 
on with pepper and salt; boil up; pour over carrots 
and serve at once with croutons. Miss WulfT. 

PUREE OF POTATOES. 

Boil and mash in 2 quarts of water 4 large pota- 
toes, a small onion, 2 stalks of celery, 2 sprigs of 
parsley. When done pass through a sieve; return 
to the fire; season with salt and pepper, and 2 gen- 
erous tahlespoonfuls of butter, rubbed into a desert - 
spoon of flour; boil up once and pour into a tureen 
over a cupful of whipped cream. Mrs. James Roy. 
PEANUT SOUP. 

1 quart peanuts shelled and cooked in water until 
tender, (about 1 hour) ; add 1 quart watei , 1 slice 
onion 7 1 stalk of celery ; rub through a sieve, and 
if on hand add 1 pint of chicken stock, if not, 1 quart 
of milk. Thicken with 1 tablespoon of flour, and 1 
tablespoon of butter rubbed together. Season with 
salt and pepper. Mrs. H. A. Booth. 

PUREE OF SWEET POTATOES. 
4 medium sized sweet potatoes , 1 pint milk , 1 ta- 
blespoonful butter, 1 tablespoonful flour, salt and 
pepper to season ; boil the potatoes until very tender 
and then remove the jackets, and press through a co- 
lander or a potato ricer ; put milk on to boil in double 
boiler, rub butter and flour together until smooth, and 
add to the milk; then add potatoes; stir until thor- 
oughly mixed; add salt and pepper as needed; serve 
with toasted crackers or croutons. 

Flora McNett. 

QUICK EGG SOUP. 
Stir a teaspoonful of beef extract into one quart 
of boiling water; add a grated onion, J teaspoonful 
of celery seed or a little celery chopped , ^ teaspoonful 
of salt, and a saltspoonful of pepper; stir constantly 
until it reaches the boiling point; strain through a 
fine sieve, and pour it while hot into the well-beat- 
en yolks of 2 eggs. Add 4 tahlespoonfuls of careful- 
ly boiled rice, and serve very hot. 

Mrs. Rorer. 

CREAM OF TOMATO SOUP. 
Add to 1 pint of water 10 medium-sized, or 1 
quart of canned tomatoes, 1 teaspoonful of sugar, 8 



SOUPS 



7 



whole cloves , \ onion, a little parsley, and boil fifteen 
or twenty minutes. Add a small teaspoonful of soda 
and in a few minutes strain ; thicken 1 quart of milk 
with a large tablespoonful of corn starch, stirring 
and boiling for 10 minutes ; add to this a little salt, a 
sprinkling of cayenne, a heaping tablespoonful of 
butter, and the mixture of tomatoes, allowing the 
whole to become thoroughly heated through, but not 
to boil. Mrs. J. Roy. 

TOMATO PUREE. 

1 quart tomatoes, 1 quart water, 2 tablespoon- 
f uls butter , 1 small onion , 1 tablespoonful corn 
starch, 1 tablespoonful sugar; melt butter in spider 
or frying pan, and fry the onion until tender; dis- 
solve sugar and corn starch in a little of the tomato, 
add a few cloves and cook \ hour and strain. 

Mrs. C. E. Bell. 
TOMATO SOUP WITH SAGO. 

Put 1 quart of stewed or 1 can of tomatoes into a 
saucepan; add 1 slice of onion, 1 bay leal , 1 sprig of 
parsley, simmer gently for 10 minutes. Have ready 
4 tablespoonfuls of pearl sago that has been soaked in 
a pint of water for 2 hours; stand it on the back 
part of the stove, and cook slowly until sago is clear. 
Press the tomatoes through a fine sieve ; add the sago 
and \ pint of water or stock ; stir in 1 tablespoonful 
of butter ; add salt and pepper, and serve at once. 

Mrs.Rorer. 

CREAM TOMATO SOUP. 
1 can tomatoes, \ teaspoonful soda, 1-3 cup but- 
ter , \ cup flour ; salt , \ teaspoonful white pepper , 1 
quart milk. Stew tomatoes slowly \ hour , strain 
and add soda while hot. Make a white sauce of re- 
maining ingredients, and add tomato juice. Serve im- 
mediately. Mrs. J. W. Crawford. 

TOMATO BOUILLON WITH BREAD FINGERS. 

Put 12 tomatoes cut into slices into a saucepan, 
or use one can of tomatoes; add a pint of water, 1 
onion sliced, 1 bay leaf, 1 rounding teaspoonful of 
salt , a saltspoonf ul of white pepper ; boil rapidly for 
10 minutes; press through a colander, using as much of 
the flesh as possible ; add 1 pint of boiling water and, 
if you like, \ teaspoonful beef extract and the whites 
of 2 eggs, slightly beaten. Stand this over the fire, 



8 



THE WARREN COOK BOOK 



and boil rapidly for 5 minutes ; strain through two 
thicknesses of cheesecloth. The tomato that remains 
in the cloth may be put aside for sauces or the flavor- 
ing of other soups. You will have 1 quart of beauti- 
ful, clear, strong soup. Serve with this toasted bread 
fingers. Mrs. Rorer. 

SPRING SOUP. 
Cut up 4 or 5 bunches of small onions ; simmer in 
1 quart of water until very tender ; then rub through a 
sieve, and season well with salt and paprika; thicken 
v\ ith 3 tablespoonf uls of flour and 3 tablespoonf uls of 
butter, rubbed together ; then add 1 pint of hot milk, 
and serve at once with toasted bread. 

SPANISH SOUP. 
Fry in a little fat, a clove or garlic , 1 slice of 
cnion , \ teaspoonf ul thyme , 1 quart brown stock, or 
beef extract, then add 1 can French kidney beans, 
or 1 pint of dry beans, soaked over night ; then cook 
slowly 1 hour ; rub through a sieve ; add salt and pep- 
per to taste , and 1 pimento cut in small pieces. When 
using beef extract, use 1 teaspoon to a cup of water. 

Boston Cook Book. 



SOUPS 



IO 



THE WARREN COOK BOOK 



FISH. 

MRS. J. O. PARMLEE. 

Fish are easier of digestion but less nutritious 
than meats. To be eatable they should be perfectly 
fresh, those being most perfect which go straight from 
their native element into the hands of the cook. 

HOW TO TELL WHEN PERFECTLY FRESH. 

The eye should be clear, the gills red, the scales 
bright, the flesh firm. After fish are dressed and 
cleaned, rinse thoroughly in cold water, using only 
what is necessary for perfect cleanliness, drain, wipe 
dry and place on ice until ready to cook. 

To remove the earthy taste from fresh water fish, 
especially bass, sprinkle with salt and let stand over 
night or a few hours before cooking, rinse off and wipe 
dry. Fresh water fish should never be soaked in wat- 
er, except when frozen, when they may be placed in 
ice-cold water to thaw and then immediately cooked. 

Salt fish may be soaked over night in cold water 
(skin side up), changing water once or twice if very 
salt. Fish should always be well cooked, being both 
unpalatable and unwholesome when underdone. 

One of the most essential things in serving fish is 
to have everything hot and quickly dished, so that all 
may go to the table at once. 

The method of cooking which retains most nour- 
ishment is broiling, baking next and boiling poorest of 
all. Steaming is better than boiling. 

BAKED BLUEFISH. 
To bake a bluefish lay some slices of larding pork 
in the bottom of a baking pan; over this sprinkle a 
large onion chopped fine ; put about 4 slices of bread 
on top of the chopped onion, then lay the fish in, hav- 
ing had it dressed at the market for baking. Slice the 
fish across the backbone in four or five places, and in- 
sert in each gash a piece of the larding pork. Lay 
some strips of the pork over the surface of the fish, 
season well with salt and pepper, dredge with flour, 
cover the fish with another pan, stand it in a quick 
oven and bake till the flakes of the fish separate from 
the backbone, then serve in the pan in which it is 



FISH 



I I 



baked. Have a dish of quarters of lemon served with 
the fish. New boiled potatoes are the proper acconi- 
painments to baked blue-fish. This baked fish with 
potatoes, followed by a salad of lettuce, green peppers 
and Spanish onions, makes an excellent dinner with- 
out anything else. 

BAKED SALMON. 
Drain the liquor from one can salmon; pick to 
pieces ; work in 1 tablespoon melted butter , salt , pep- 
per , 2 eggs , 1 cup bread crumbs , a little milk ; put in 
d buttered bowl or baking powder can ; set in pan of 
boiling water ; cook in a hot oven 1 hour. 

SAUCE. 

Make a cup drawn butter; add liquor from am, 1 
beaten egg , pepper , salt , 1 chopped pickle and minced 
parsley; boil up and pour over fish or serve as gravy. 

Mrs. A. E. Blood. 

BAKED SHAD. 

Clean and wash thoroughly inside and out, and 
wipe with clean towel ; rub it well with salt ; make a 
dressing of 1 cup stale bread crumbs, 1 tablespoon 
chopped parsleT , salt, pepper and melted butter ; stuff 
fish and sew it up with soft yarn. Now score one 
side of the fish about two inches apart, and put a strip 
of salt pork in each gash; place slices of pork on bot- 
tom of dripper and rest the fish on these. Dredge 
thickly with salt, pepper and flour ; bake in warm 
even 15 minutes to every pound of fish ; garnish with 
lemon slices, potato balls and parsley. 

Mrs. Parmlee. 

FILLING FOR FISH. 

1 cup bread crumbs , J cup chopped olives , J cup 
melted butter, cinnamon to make it pink, salt and 
pepper. Mrs. E. S. Lindsey. 

BOILED FISH. 
To boil a fish, fill with a rich dressing same as for 
poultry, wrap in a well floured cloth, tie closely with 
twine and place in boiling water; simmer from 10 to 
12 minutes to the pound according to the size. 

BOILED FRESH COD. 
Sew up the piece of fish in thin cloth, boil in salt- 
ed water, allo^v 15 minutes to the pound ; carefully 



12 



THE WARREN COOK BOOK 



unwrap, and pour over it Hollandaise or cream 
sauce. 

BOILED SALT MACKEREL. 
After freshening, wrap in a cloth and simmer for 
15 minutes ; remove, slice over it two hard boiled eggs 
and pour over drawn butter or a dressing made with 
a lttle milk and flour. Garnish with parsley leaves. 

T. W. McNett. 

BROILED FISH. 

This is one of the nicest ways of cooking bluefish, 
mackerel, large trout, shad and white fish. Rub your 
broiler with a piece of suet before putting the fish in. 
A fish weighing four pounds will take a half hour to 
cook over a moderate fire. When the fish is done, sep- 
erate it carefully from the broiler with a knife, 
sprinkle with salt and pepper and spread with butter. 
It is now ready to serve. For broiling, the fish should 
be split down the back. 

BROILED SARDINES. 

Select fine large sardines, take them from the box 
with care, wipe the oil from them, dip first in egg and 
then in rolled cracker, and fry in spider in hot butter, 
and serve on toast. Ada Partridge. 

BROOK TROUT. 

Wash and drain a few minutes; split nearly to 
the tail, flour nicely, salt and pepper; fry in a little 
butter, or with slices of salt pork. 

BREADED FISH. 

Use any kind of fish that has been freed from skin 
and bones. Cut it into small pieces about four inches 
long and three wide. Season well with salt and pep- 
per ; then dip it in beaten egg and roll in dried bread 
crumbs. Arrange in the frying basket, but do not 
place one piece top of another. Cook for three min- 
utes and a half in Cottolene properly tested. Serve 
with Tartar Sauce or black butter. Smelts are also 
cooked in this manner. Mrs. Parker. 

CLAM CHOWDER, 

4 dozen clams, 6 ears corn, 6 tomatoes, 6 onions, 
0 potatoes, ^ pound salt pork ; salt and pepper to 
taste. Run all through a meat chopper (the clams 
very fine, the vegetables coarse. ) Cook three hours ; 
add water as necessary to make 2 gal. of chowder. 

Mrs. W. J. Richards. 



FISH 



13 



CLAM CHOWDER. 
25 clams, \ pound salt fat pork, 4 good-sized 
onions , 6 medium sized potatoes , 1 quart milk , 1 can 
corn , 1 tablespoonf ul butter , 2 tablespoons flour. 
Clean shells thoroughly with a brush; put them in a 
kettle; pour over them 2 quarts boiling water; cov- 
er tightly; when the shells open, remove clams from 
them, lay on a plate and cut into small pieces. Chop 
pork and fry in a spider till light brown ; add onions 
chopped fine ; stir till cooked, then turn into the kettle 
of water, then add the potatoes diced. When pota- 
toes are half done add clams; cook till potatoes are 
done ; then add milk. When it boils add corn ; sim- 
mer few minutes, then add butter and flour (browned 
in spider.) Season with salt and cayenne. 

Mrs. Salyer. 

CLAM CHOWDER. 

One hundred clams chopped fine. Place with the 
liquor over the fire; add 2 or 3 times the amount of 
clam juice or water. Chop 4 onions, 2 carrots, 6 po- 
tatoes , 6 tomatoes and a little parsley. Chop fine and 
try out 6 ounces of fat salt pork; pour fat and scraps 
into the clams. Roll fine \ pound of crackers and stir 
in gradually, adding also 1 quart milk 2 minutes be- 
fore chowder is done. Season with black pepper. 

Mrs. W. M. Hoffer, Jamestown, N. Y. 
CODFISH BALLS. 

1 coffee cup full raw shredded codfish, 1 bowlful 
raw potatoes, ; boil together ; mash together and beat 
vigorously , 1 egg , butter \ the size of an egg , pepper ; 
thoroughly mix and roll into balls ; drop into hot fat 
and fry 3 minutes. Mrs. J. O. Parmlee. 

COURBILLION. 

A firm fish, (red fish or sheep's head), cut the fish 
up ; salt, pepper and roll in corn meal ; fry plain ; put 
away and let get cold. 1 heaping tablespoonf ul of but- 
ter ; put that in frying pan and let get brown ; add 1 
onion, cut very fine ; let the onion get brown. To but- 
ter and onion add 1 can tomatoes, let this cook until 
all cooked together; then add \ teaspoonful of salt, 
red pepper to taste ; 1 tablespoonful Worcestershire 
sauce — then pour \ teacup of boiling water ; put in 
the pieces of fried fish; cover and put to back of stove, 
allow to slowly simmer for 1 hour. 

Mrs. J. P. Jefferson. 



i 4 



THE WARREN COOK BOOK 



CREAMED FISH. 
2 cupfuls of cooked fish , 2 tablespoonf uls of flour ; 
1 tablespoonf ul butter , 1 tablespoonf ul chopped 
parsley, 1 cupful cream or milk, 1 teaspoonful salt, 
yolks of 4 hard-boiled eggs, cayenne pepper to 
taste. Scald the cream ; rub the butter and flour to- 
gether until smooth; add to cream and stir until it 
thickens. Take from fire; add yolks of eggs mashed 
fine ; the parsley, salt and pepper. Mix well ; add fish 
carefully; for if it is stirred it makes the mixture 
stringy and pasty. Put in ramekins, shells or baking 
dish ; cover top with buttered crumbs and bake in hot 
oven 15 minutes. Carrie J. Allen. 

DEVILED CLAMS. 
Chop 1 can clams until fine , chop 1 onion, size of 
large hickory nut, and five leaves of parsley; add 1 
coffee cup of milk to onion and parsley and stir; mix 
butter size of egg, and a teaspoonful flour; then add 
onions and parsley and milk ; stir and mix ;add this to 
clams and stir in an egg ; add pepper, salt, AVorcester 
sauce, scant teaspoon cayenne pepper, stir; bake in 
shell with cracker crumbs and butter over them. 

Mrs. J. P. Jefferson. 

PRIED FISH. 

For a large fish cut out the backbone, and cut 
the body in 4 or 6 pieces ; sprinkle with salt and pep- 
per; roll in flour and fry in hot lard or drippings 
until brown. Mrs.Hawke. 

FRIED OYSTERS. 

Select large oysters ; wash and wipe them ; re- 
move pieces of shells; season with salt and pepper; 
roll in fine bread crumbs ; dip in beaten egg and again 
in crumbs ; the egg should have 1 tablespoonf ul water 
added to it ; fry 1 minute; drain and serve. 

(PHILADELPHIA) FRIED OYSTERS. 
Have 1 pint large oysters well drained ; roll very 
fine some cracker crumbs mixed with a handful of 
browned bread crumbs; season with salt and pepper 
and a little nutmeg ; have ready a beaten egg to which 
has been added 2 tablespoons milk; dip each oyster 
seperately in the crumbs ; then in the egg, and back in 
the crumbs; pat in shape and lay on platter until 
ready to fry in deep fat, which must be boiling hot and 



FISH 



*5 



over a very hot fire ; put in carefully 5 or 6 oysters at 
a time ; turn quickly and lift out on a hot platter the 
moment they are a light brown. If these are properly 
fried the oj^sters will be tender and moist, in a crisp 
brown jacket, and not at all greasy. 

Mrs. Copeland. 

PRIED SMELTS. 
A person who has once fried smelts in cottolene, 
will never under any circumstances use lard. Make 
3 slight opening at the gills, then draw them between 
the thumb and finger, beginning at the tail, this will 
press out all the inside. Now din them first in beaten 
egg, then in bread crumbs and fry in very hot cot- 
tolene; drain, dust with salt, and serve smoking hot 
with Tartar Sauce Mrs. Parker. 

FISH ON TOAST. 
Take the remnants of any fresh fish, whether 
fried or boiled; pick into flakes and cover in a sauce 
pan with milk or cream. If milk is used, to 1 cup of 
milk use 1 teaspoon flour stirred with butter enough 
to cream it; salt and pepper to taste. If cream is 
used, omit the butter, but thicken with the flour 
stirred with a little cream ; when it comes to a boil re- 
move instantly and pour over toast ; and garnish with 
hard boiled eggs. Ada Partridge. 

FISH CUTLETS. 
^ pint milk, 3 teaspoonfuls cottolene, 3 even ta- 
blespoonfuls flour, 1 egg yolk, 1 tablespoonful pars- 
ley, chopped, J grated nutmeg, 10 drops onion juice, 
2 cups of cold boiled fish, seasoning. 

Put the milk on to boil. Rub together the cottolene 
and flour; then stir them into the boiling milk; stir 
and cook until a thick paste is formed ; add the yolk 
of egg, parsley, onion juice ; mix and add the boiled 
fish ; mix again and add a palatable seasoning of salt 
and cayenne, turn out to cool. When cold form into 
cutlets or croquets. Dip first in beaten egg, then in 
bread crumbs, and fry in very hot cottolene. Drain 
on brown paper and serve very hot with Cream 
Sauce. Mrs. Parker. 

LOBSTER. 

Never buy a dead lobster. The male is prefer- 
red; the female for sauces and soups. The female 
has a broader tail and less claws than the male. If 



i6 



THE WARREN COOK BOOK 



possible, always boil the lobster at home ; but in some 
localities, where it is necessary to buy them boiled, 
see that the tail is stiff and elastic ; so that when you 
bend it out, it springs back immediately; otherwise 
they were dead before boiling. Lobsters boiled when 
dead are watery and soft ; they are very unwholesome, 
even to a dangerous degree. 

TO OPEN A LOBSTER. 
Seperate the tail from the body and twist off all 
the claws; shake out carefully the tom-alley (this is 
the liver and may be known by its greenish color) ; 
also the coral. Then draw the body from the shell, 
remove the stomach, which is found immediately un- 
der the head and throw this away, now split the body 
through the center and pick the meat from the cells. 
Cut the underside of the tail shell, loosen the meat 
and take it out in one solid piece. Now split the meat 
of the tail open and you will uncover a little vein run- 
ning its entire length, this remove. The vein is not 
always the same color ; sometimes it is red ; sometimes 
black and sometimes white, but in all cases it must 
be taken out and thrown away. The stomach or lady, 
the vein and the spongy fingers between the body 
and shell, are the only parts not eatable. Crack the 
claws and take out the meat. 

Philadelphia Cook Book. 

LOBSTER CUTLETS. 

A 4-pound boiled lobster, chopped fine , ^ cup 
cream, 1 tablespoonful cottolene, 1 tablespoonful 
flour , 3 egg yolks , mace, salt and cayenne to taste , 1 
teaspoonful parsley, chopped fine. Mix the flour; 
cottolene, cream and egg yolks together and let come 
to a boiling point, but on no account let it boil ; add 
this and seasoning to the lobster meat then place all 
on a dish to cool ; when cool mold with the hands into 
cutlets and dip first in egg and then in bread crumbs 
and fry in hot cottolene a light brown ; place a small 
claw in the end of each cutlet and serve the instant 
they come from the skillet. Mrs. F. T. Parker. 
LOBSTER CUTLETS. 

1 pint chopped lobster meat , I teaspoonful salt , 
cayenne , \ teaspoonful mustard , 1 cup cream sauce. 
Mix the salt, mustard, and cayenne together and add 
them to the lobster meat, which has been chopped 



FISH 



tine; add the cream sauce: 1 cup cream and milk, 2 
tablespoonfuls butter, J teaspoonful salt, \ cup 
flour, white pepper. Make a white sauce and cook 
until thick; add the lobster mixture; spread the mix- 
ture \ inch thick on a platter ; when cool shape into 
cutlets and clip in seasoned bread crumbs, then in egg, 
and again in crumbs; cook in deep fat until brown; 
put a lobster claw or paper frill in the end of each 
cutlet. Serve with a sauce. Mrs. W. A. Talbott. 

MINCED CLAMS. 
Open 25 clams, taking care to keep entire the 
same number of half shells; wash the clams; cut 
off the heads; split and scrape the necks and mince 
the entire clams very fine ; put them over the fire to 
stew in the strained juice which they yield while 
being opened. Meantime peel an onion, slice it thin ; 
put it over the fire in 2 ounces of butter, and let it be- 
gin to turn yellow ; then stir smoothly into it 2 ounces 
of flour, the minced clams and their broth ; \ pint of 
cream or milk ; 1 saltspoonf ul of salt ; \ of a salt- 
spoon each of grated nutmeg and white pepper, and a 
dash of cayenne; the mixture should be as thick as 
for ordinary croquettes, and if the clams do not yield 
sufficient juice, substitute milk for it. Let the mix- 
ture simmer where it will not burn for 20 minutes; 
remove it from the fire; stir into it the yolks of 3 
raw eggs; put it into the clam shells, arrange them 
on a baking pan, dust them with bread crumbs, put 
a small piece of butter on each one. 

Mrs. Parker. 

OYSTER COCKTATX I. 
1 tablespoon lemon juice, 1 tablespoon Worcest- 
ershire sauce, 3 tablespoons tomato catsup, 1 salt- 
spoon salt, \ salt spoon cayenne, 5 drops tobasco 
sauce. Put from 4 to 6 raw oysters in small glass 
for each person ; pour over oysters 1 large tablespoon 
of above mixture. Serve with oyster forks. 

Mrs. A. R. Blood. 

OYSTER COCKTAIL II. 
8 oysters, 1 tablespoon tomato catsup, 1 table- 
spoon Worcestershire sauce, 1 teaspoonful horserad- 
ish, 1 teaspoonful terragon vinegar, one teaspoonful 
lemon juice, four drops pepper sauce, pinch of salt. 
Mix well, add the oysters, fill the glasses and let the 



i8 



THE WARREN COOK BOOK 



mixture stand until thoroughly chilled and blended 
before serving. Chili sauce and some of the oyster or 
clam liquor, for this recipe and the same for clam 
cocktails, may be used. 

Mrs. W. M. Hoffer, Jamestown, N. Y. 

OYSTERS A LA THORNDIKE. 
Drain a pint of oysters and add them to 2 table- 
spoons of melted butter ; cook in this until they grow 
plump, then add \ teaspoonf ul salt ; a dash of cayenne 
and nutmeg ; 4 tablespoons of cream and the well 
beaten yolks of 2 eggs. Serve on squares of toast. 

PANNED OYSTERS. 
Put 1 pint oysters in colander and pour cold wat- 
er over them and let drain for 10 minutes ; put frying 
pan over fire, and when very hot toss in oysters; 
shake over fire until oysters are plump, season with 
salt, pepper and 1 tablespoon butter; serve on platter 
with tomato catsup. Mrs. Grunninger. 

PLANKED SHAD. 
This is the very best Avay of cooking shad: — 
The plank should be 3 inches thick, 2 feet long, \\ 
feet wide, and of well seasoned hickory or oak. Pine 
or soft wood gives the fish a woody taste. Take a 
fire shad just from the water, scale, spilt it down the 
back, clean it, wash well and wipe dry. Dredge it 
with salt and pepper, place the plank before a clear 
fire to get very hot. Then spread the shad open and 
nail it skin next the hot plank with tacks. Put it 
before the fire with the large end down. In a few 
minutes turn the board so that the other end will be 
down. To tell when it is done pierce it with a fork, 
if the flesh be flakey it is done. Spread with butter 
and serve on the plank or draw the tacks carefully 
and slide the shad onto a hot dish. The white fish 
caught in the lakes when cooked in this manner are 
excellent. Mrs. Parker. 

SALMON LOAF. 
1 pound can salmon ; 1 cup grated bread crumbs ; 
3 esgs ; \ cup milk ; tablespoonf ul melted butter ; salt 
and pepper. Pick salmon with fork ; add the beaten 
yolks and other ngredients; then the beaten whites 
last ; mixing in lightly ; steam 1 hour. Mrs. Roy. 



FISH 



19 



SALMON LOAF. 
1 small can salmon ; 4 eggs beaten light ; 4 table- 
spoons melted butter; \ cup fine bread crumbs; sea- 
son with salt, pepper and parsley; chop the fish 
fine; mix together; put in buttered pan and steam 1 
hour. 

SAUCE FOR SAME. 
1 cup of milk heated to boiling point, thick- 
ened with 1 tablespoon corn starch; 1 tablespoon 
butter ; liquor of salmon ; 1 raw egg, put in last. Care- 
fully pour over loaf and serve hot. 

Mrs. C. E. Bell and Mrs. F. E. Sill. 
STEAMED SALMON. 
1 can salmon; 2 tablespoonfuls melter butter; 3 
eggs, (save yolks for dressing); \ cup bread 
crumbs ; season with salt, pepper, mustard, cayenne 
and parsley, if liked; mix thoroughly and steam I 
hour. 

DRESSING. 
Cream; 1 tablespoonful butter; 1 teaspoonful 
corn starch ; \ cup milk ; cook until clear ; add liquor 
from salmon with yolks of eggs well beaten. 

Mrs. F. H. Grunninger. 

SALMOX CROQUETTES. 
Take equal parts of canned salmon, (after draw- 
ing off the oil,) and mashed potatoes ; season with salt 
and pepper ; dip in egg ; roll in cracker crumbs and 
fry like oysters, making them in any shape preferred. 

Ada Partridge. 
STEWED OYSTERS. 
Juice of oysters; boil and strain; put on again; 
add butter, cream, pepper and salt ; wash the oysters, 
add them to juice and let them just boil. For pint of 
oysters add six allspice. Mrs. J. P. Jefferson. 

ESCALLOPED OYSTERS. 
1 pint oysters, two cups of crumbs, salt, a little 
cayenne, 2 tablespoonfuls butter, \ cup oyster juice; 
place oysters in 2 layers using \ amount of crumbs on 
bottom of baking dish; \ more in the middle, and \ 
on top ; bake in moderate oven 30 to 40 minutes. 

STEWED LOBSTER. 
Cut the lobster fine ; put it in a stew-pan with a 
little milk or cream; boil up once, add 1 tablespoon- 
ful butter; a little pepper; and serve plain or on 



20 



THE WARREN COOK BOOK 



toasted crackers; cook lobster only long enough to 
heat it, as a longer cooking renders it tongh. 

Mrs. Parker. 

TURBOT. 

4 pounds white fish, steam until done; bone it; 
take 1 quart milk, J pound flour , little thyme or sage, 
salt and pepper, 3 slices of a large onion ; cook over a 
kettle of water until it comes to a thick cream; then 
add J pound of butter and 2 eggs; put in a large 
baking dish a layer of fish, salt and pepper, then the 
filling, until the dish is full, putting filling on top; 
sprinkle with bread crumbs, and cheese if preferred ; 
bake in a moderate oven \ hour. One large dish will 
serve 15 or 20, (this has been tried and found very 
nice.) Ada Partridge. 



MEATS AND SAUCES 



2 t 



MEATS AND SAUCES. 

MRS. F. P. HUE. 
BEEF. 

The quality of beef depends on the age of the 
creature, and manner of feeding. Good beef should 
be firm and of fine grained texture, bright red in col- 
or, and well mottled and coated with fat. The fat 
should be firm, and of a yellowish color. Suet should 
be dry and crumble easily. Meat should be removed 
from paper as soon as it comes from the market, other- 
wise the paper absorbs some of the juice. 

Keep meat in a cool place. Always wipe beef 
before cooking, with a cheesecloth wrung out of cold 
water, but never allow it to stand in cold water. In- 
attention to the temperature of the water and too 
early application of salt causes great waste in boil- 
ing meats. To make fresh meat rich and nutritious 
it should be placed in a kettle of boiling water, 
skimmed well as soon at it begins to boil again, and 
placed where it will slowly boil. Turn meat occasion- 
ally and keep well under water and fresh hot water 
supplied as it evaporates in boiling. Boil gently, as 
rapid boiling hardens the fiber and renders the meat 
hard and tasteless. No salt should be added until the 
meat is nearly done, as it extracts the juices if added 
too soon. Salt meats should be put on in cold water, so 
that it may freshen in cooking ; as soon as water boils 
(if meat is very salt), replace by fresh cold water, the 
water being changed until it remains fresh enough 
in give meat a palatable flavor when done. Allow 
20 minutes to the pound for fresh meats, and 25 for 
salt and smoked meats ; the time to be modified, of 
course, by the quantity of meat. The broth of boiled 
meats should always be saved to use in soups, stews 
and gravies. A pod of red pepper in the water will 
prevent the unpleasant odor from filling the house. 

BEEFSTEAK BROILED. 
To cook a good, juicy steak never pound it, but 
slash it several times across each way; lay upon a 
gridiron well greased; have a nice bright fire and 
broil quickly without burning; if the coals blaze 
from the drippings, sprinkle on a little salt, which 
will instantly extinguish the flames. Steak should 



22 



THE WARREN COOK BOOK 



be turned constantly while broiling, and to be rare 
should not cook over three minutes; butter, pepper 
and salt well after taking up. Serve on a hot platter. 

Mrs. W. W. 

BEEFSTEAK FRIED. 
Put the steak into a very hot frying pan; after it 
has remained a very few moments, turn quickly sev- 
eral times. When done put on a hot platter, salt, 
pepper and butter. 

BEEFSTEAK SCALLOPED. 
Chop very fine, raw steak ; butter a tin, place in 
it a layer of the chopped meat ; then a layer of 
bread crumbs ; on this bits of butter, pepper and salt ; 
then another layer of meat, bread, pepper and salt , 
beat 1 egg thoroughly, add \ teacupful of milk, \ cup- 
ful water; pour carefully over the top; stick bits of 
butter thickly over it ; bake \ to f of an hour. Cover 
the dish until steamed through, then remove and 
brown. Mrs. S. D. Smalley. 

BRAISED BEEF. 
Take 6 or 8 pounds of the round or the face of the 
rump, and lard with \ pound of salt pork ; put 6 slices 
of pork in the bottom of braising pan and as soon as it 
begins to fry add 2 onions, \ of small carrot and \ 
small turnip all cut fine. Cook them until they begin 
to brown ; then draw them to one side of the pan and 
put in the beef, which has been well dredged with salt, 
pepper and flour. Brown on all sides, then add 1 
quart of boiling water and a boquet of small herbs; 
cover and cook slowly in the oven for 1 hours basting 
every 20 minutes; take up, thicken gravy, pour over 
meat and serve. Or, add to the gravy \ can of toma- 
toes, cook 10 minutes, strain, pour around meat and 
serve. 

CREAMED BEEF. 
Shave \ pound of beef into thin slices; put 3 ta- 
blespoonfuls of butter into a frying pan, and as soon 
iis it is melted add the meat ; stir until the slices begin 
to curl, then add 1 cupful of milk and when the milk 
boils, stir in 1 teaspoonful of flour, mixed smooth 
with 3 tablespoonfuls of milk; season with pepper 
boil up once and serve. Miss Parloa. 



MEATS AND SAUCES 



23 



CANNELON. 
Mix 1 pound uncooked beef, chopped fine; yolk of 
1 egg, 1 tablespoon chopped parsley; 1 tablespoon 
melted butter ; 1 tablespoon bread crumbs ; 1 teaspoon 
lemon juice; salt and pepper together. Then form 
into a roll about 6 inches long and 4 in diameter; 
wrap in greased paper, put in a pan and bake in a 
quick oven 30 minutes. When done remove the paper, 
place the roll in the center of a hot dish and serve 
with mushroom or brown sauce poured over it or slice 
and serve cold. Mrs. P. P. Leche. 

FEIZZLED BEEF. 
Cut 1-3 pound of dried beef thin as shavings ; 
beat together 6 eggs, and 1-3 cup of milk and season 
lightly with salt and pepper. Put 2 tablespoonfuls 
of butter into a frying pan, and when it has become 
melted put in the shaved beef ; stir over a hot fire un- 
til the meat begins to curl; then draw the pan back 
where there is less heat, add the mixture of eggs and 
milk ; stir until the eggs begin to thicken ; then pour 
into a warm dish and serve at once. Miss Parloa. 

BOAST BEEF. 
Place spider on top of stove, and when smoking 
hot put in your roast which has been thoroughly rub- 
bed with a moist cloth ; sear and turn over ; salt, pep- 
per and dredge with flour the seared side. By this 
time it will be ready to turn again ; treat this side in 
the same way ; put in oven. Cook a 3 pound roast | 
of an hour. Mrs. J. O. Parmlee. 

POT ROAST. 
Take a 4 lb. piece cut from the round, put on tri- 
vet in kettle with enough water to half cover the 
meat ; cover and when once boiling turn down fire and 
let simmer for several hours, until tender; add a little 
hot water when there is danger of burning. When 
it is time to cook the potatoes boil them in kettle 
with meat. Season with salt and pepper before remov- 
ing meat. 

BOILED CORNED BEEF. 
Wipe the meat and tie securely in shape; put in 
kettle ; cover with cold water, and bring slowly to boil- 
ing point; boil 5 minutes; remove scum, and cook at 
a lower temperature until tender. Cool slightly in 



24 



THE WARREN COOK BOOK 



w ater in which it was cooked, remove to a dish ; cover, 
and place on cover a weight that meat may be well 
pressed. 

BOILED DINNER. 
A boiled dinner consists of warm, unpressed 
corned beef, served with cabbage, beets, turnips, car- 
rots and potatoes. After removing meat from water, 
skim off fat and cook vegetables (beets take long- 
er, should be nearly done in separate kettle) in this 
water. Carrots require a longer time than cabbage 
and turnips. Cabbage and beets are served on sep- 
arate dishes, other vegetables on same dish with meat. 

BOILED BEEF TONGUE. 
Put on a kettle of boiling water ; add 1 pint salt , 

1 pod of red pepper, or a pinch of cayenne; if water 
boils away, add more so as to keep the tongue well un- 
der water until done; boil until it can be easily 
pierced with a fork. Take out, remove skin, take 1 
cup water, J cup vinegar, \ tablespoon sugar, scald 
and pour over. Let stand two days before using. This 
amount of salt is enough for 2 tongues if the kettle is 
large enough to hold them. 

BEEP LOAF. 
3^ pounds of round steak chopped fine, 1 cup 
crackers rolled fine, 1 cup sweet milk, \ cup butter, 1 
teaspoonful of pepper, 2 eggs; bake 3 hours, basting 
with hot water and butter. Mrs. E. E. Allen. 

BEEF ROLL. 
3 pounds of beefsteak chopped fine (buy already 
chopped), \\ cup oyster crackers rolled fine, 2 eggs 
well beaten, almost 1 cup boiling water, butter the 
size of an egg, salt and pepper to taste; make into 

2 rolls and cover with boiling water ; bake 3 hours. 

Miss Libbie Winger. 

BEEF OMELET. 
1 pound tender beef chopped , roll 2 soda crackers 
fine, 2 eggs, a small lump butter, and pepper and salt 
and sage to suit taste ; mix well and make into a roll, 
place in a tin with a little butter and water; bake 1 
hour basting it frequently. Mrs. J. Gleave. 

BEEF SAUSAGE. 
Use 3 pounds uncooked round of beef, 1 pound of 
beef suet,l pint cold water, ^tablespoonful of salt, 1-5 



MEATS AND SAUCES 



25 



tablespoonful white pepper, 1 generous teaspoonful 
sage. Chop beef and suet very fine, add the season- 
ing and water and mix thoroughly; make into small 
cakes and dredge with flour, fry for 6 minutes and 
serve very hot. Miss Parloa. 

STUFFED STEAK. 
1 slice of round steak cut thin ; fill it with turkey 
dressing, then tie the steak together or roll it ; steam 
2 hours. 15 or 20 minutes before serving put it in a 
pan, sprinkle with flour and pieces of butter; put in 
n baking or broiling oven until brown. 

BROILED TRIPE. 
Fresh honeycomb tripe is best for broiling. Wipe 
tripe as dry as possible; dip in fine cracker crumbs 
and olive oil or melted butter, draining off all fat; 
again dip in cracker dust; place in a greased broiler 
and cook 10 minutes, cooking smooth side of tripe the 
first 3 minutes; place on hot platter, honeycomb side 
up; spread with butter and sprinkle with salt and 
pepper. 

BROILED TRIPE. 
Dip tripe in flour in which is mixed salt and pep- 
per; fry in small quantity of hot fat until brown; 
drain and serve on hot platter. 

COTTAGE PIE. 
Cover bottom of a small greased baking dish 
with hot mashed potato ; add a thick layer of chopped 
roast beef seasoned with salt and pepper, and a few 
drops of onion juice if desired; moisten with gravy; 
cover with a layer of mashed potato, and bake in hot 
oven long enough to heat through. 

BAKED HASH. 
1 cupful of any kind of cold meat chopped rather 
coarse; remove fat and gristle; add to the meat J 
cupful of cold water, 1 cupful cold mashed potatoes, 
2 tablespoonfuls butter and 2 tablespoonfuls bread 
crumbs ; season with pepper and salt and bake 1 hour. 

FRICKDILLIES. 
Take any kind of cold meat, no matter if there 
are 2 or 3 kinds; chop fine; to 1 large cupful add 2 
well beaten eggs; take 2 small pieces of bread, pour 
boiling water over them, then drain off all the water 
you can; season well with salt and pepper; add a 



26 



THE WARREN COOK BOOK 



small piece of butter ; mix well ; make into small pat- 
ties and fry in butter to a light brown; nice for break- 
fast or tea. Miss Sarah Hackney. 
MEAT PIE. 
Cut the meat into small bits and stew until tend- 
er in just enough water to cover it ; line the sides of a 
pudding dish with rich crust ; put in a layer of meat, 
seasoned well with salt, pepper and a very little 
onion, then a layer of sliced boiled potatoes and bits 
of butter, and so on until the dish is full; pour over 
all the gravy in which the meat was stewed, thickened 
with a little flour ; cover with a thick crust leaving a 
slit in the middle. If the pie gets dry add more gravy 
or a little hot water. 

MEAT CAKES. 
1 cup of cooked meat chopped fine, (different 
kinds may be used together) ; 1 egg, 1 tablespoon 
melted butter, little salt and pepper, 1 slice of bread 
over which boiling water has been quickly poured and 
thoroughly drained ; make into cakes and fry. 

Mary E. Kopf. 

ROAST OF LAMB OR MUTTON. 
Parboil a leg of lamb or mutton in salted water, 
brown ^ pound of butter in a skillet, thicken with 1 
cup of flour; add H pints of milk, and season with 
pepper and salt. Cover the meat with a layer of this 
dressing and put in very hot oven ; as it browns and 
crisps add more of the dressing so that when the meat 
is done it is enclosed in a thick brown crust. 

Mrs. R. O. Wilson. 

BOILEip LEG OF MUTTON. 
Put into a kettle of boiling water; add 1 cup of 
well washed rice; when water boils skim it carefully; 
let boil rapidly for 15 minutes ; then set kettle back 
where it will only simmer for 2 hours. If you prefer 
to have the mutton better done, cook 15 minutes long- 
er. The rice makes it whiter and more tender ; serve 
with caper sauce. Miss Parloa. 

FRIED MUTTON CHOPS. 
Select mutton not too fat; put 1 tablespoon of 
butter into frying pan ; when melted lay in chops well 
seasoned with salt and pepper; let fry 5 minutes, 
turning over once; then dip each chop in beaten egg, 



MEATS AND SAUCES 



2 7 



then in bread or cracker crumbs and fry until 
browned on both sides. 

BROILED MUTTON CHOP. 

Place chops on gridiron over a clear fire; turn 
frequently^ taking care that the fork does not pene- 
trate the lean part of the chops ; season with pepper 
and salt; when done put a piece of butter on each 
chop and send to table on a hot dish; broil lamb 
chops same way; serve with tomato sauce. 

PAN-BROILED CHOPS. 

Chops for pan-broiling should have flank and 
most of the fat removed; wipe chops; put in hissing 
hot pan; turn at once and sear the other side; turn 
often, using knife and fork that the surface may not 
be pierced; cook from 6 to 10 minutes; when half 
cooked sprinkle with salt ; drain and serve on hot 
platter, spread with butter or serve with tomato 
sauce. ' * 1 

BARBECUED LAMB. 

Cut cold roast lamb in thin slices and reheat in 
sauce made by melting 2 tablespoonfuls of butter; 
add I tablespoon vinegar; \ cup currant jelly; \ tea- 
spoonful French mustard; salt and pepper to taste. 
. ROAST QUARTER OF LAMB. 

After trimming joint, skewer 3 slices of bacon to 
the outside; spread the inner side with butter and 
cover with fine bread crumbs seasoned with salt and 
pepper and minced parsley to taste; bake in moder- 
ate oven, and when nearly done, remove bacon and 
cover with bread crumbs; let bake long enough to 
make a nice brown ; serve with sauce or lemon juice, 
as preferred. 

LIVER AND ONIONS. 
Cut liver in small pieces \ inch square; pour 
boiling water over ; drain and dredge with flour ; have 
ready 4 or 5 onions sliced ; place in a hot frying-pan 
with a good sized piece of butter with liver on top 
of onions; season with salt and pepper; cover and 
cook slowly until onions are tender ; remove cover and 
brown; add at the last 1 tablespoon of hot catsup. 

Florence S. Wood. 
LIVER AND BACON. 
Cut thin slices of liver, pour boiling water over it 
and immediately pour off; take an equal number of 



28 



the warren cook book 



slices of bacon and fry, turning often until they are 
crisp; when done remove from fat; place on a hot 
dish; dredge liver with flour; season with pepper; 
fry slowly in the hot fat, turning frequently; dish 
liver and bacon, a slice of each alternately. 

STEWED KIDNEY. 
Cut a kidney in small pieces ; put J pound butter 
in a sauce pan on the fire, and when very hot put in 
the kidney, stirring with a wooden spoon 3 minutes 
over a brisk fire; add for each pound of kidney ^ 
tablespoon of flour , \ teaspoon of salt , \ the quantity 
of pepper and a little sugar; moisten with 2 gills of 
water. Simmer gently for 5 minutes. 

Florence S. Wood. 

PORK. 

Pork contains the largest percentage of fat of 
any meat. Although found in market through the en- 
tire year, it should be seldom served and only during 
the winter months. 

CHOPS. 

Wipe chops ; sprinkle with salt and pepper ; place 
in hot frying pan and cook slowly until tender and 
well browned on each side. 

CHOPS WITH FRIED APPLES. 
Arrange chops on a platter and surround with 
slices of apples, fried in the fat remaining in pan. 

ROAST PORK. 

Wipe pork; sprinkle with salt and pepper, and 
place on a rack in a dripping pan; dredge meat and 
bottom of pan with flour; bake in a moderate oven 
?, or 4 hours, basting every 15 minutes with fat in 
pan; make gravy as for other roasts. 

BROILED PORK CHOPS. 

Have the chops cut thin ; put them in a stew pan 
and cover with boiling water; simmer for \ hour; 
then remove from water and dredge lightly with salt, 
pepper and flour; broil over a clear fire for 10 min- 
utes; prepared in this way the pork will be well 
cooked and tender. Miss Parloa. 

BROILED PIGS' FEET. 
When pigs' feet are wanted for a breakfast dish 
they must be boiled the previous day. 1 foot is 
enough for each person. Scrape the feet and wash 



MEATS AND SAUCES 



2 9 



them thoroughly; then tie each one in a seperate 
piece of cheese cloth and put all into a stew pan with 
2 tablespoonfuls of salt to eight feet, and boiling wat- 
er enough to cover them ; let the water boil up once ; 
then set the pan back where the feet will simmer 
for 6 hours; at the end of that time take the pan 
from the fire and set it where its contents will become 
cool ; when cold, remove the feet to a platter and 
drain them, but do not take off the cloth. In thfc 
morning remove the cloth and split the feet; dredge 
with salt, pepper and flour, and broil over clear coals 
for ten minutes ; place on a warm platter ; season with 
salt, pepper and butter. Miss Parloa. 

SAUSAGE. 

7J pounds lean pork, 2J pounds fat pork, 3 oz. 
salt, i oz. summer savory powdered, § oz. sage leaves 
powdered, 1 oz. ground pepper ; put the meat with the 
fat and lean mixed together through a coarse meat 
chopper; add the seasonings, rubbing them in with 
the hands ; finally grind the seasoned meat as fine as 
possible ; pack the sausage in a jar, pouring \ an inch 
or more of melted lard over it. 

Mrs. W. M. Hoffer. 

BAKED HAM. 
Soak ham over night in water enough to cover it ; 
add 2 tablespoonfuls of soda previously dissolved in 
the water; make a batter of flour and water and put 
all over the ham ; if a large one bake 3 hours ; if small, 
2 hours; lay sticks in the pan to keep it out of the 
fat; when done scrape off the batter and dress. 

Mrs. Schermerhorn. 

BROILED HAM. 
Cut slices of ham very thin; put on broiler and 
cook over clear coals for 5 minutes. The broiler must 
be turned constantly, as the fat from the drippings 
blaze up. Serve the meat very hot. 

BROILED HAM. 
Soak thin slices of ham 1 hour in lukewarm wat- 
er; drain, wipe and broil 5 minutes. 

BOILED HAM. 
Brush thoroughly to remove dust and mould; 
soak in cold water 1 hour; cut hardened surface and 
butt of ham off; put over fire in cold water; let come 



3o 



THE WARREN COOK BOOK 



to a boil and keep steadily at this point for 1 honr; 
change water and boil until done. A ham weigh- 
ing 12 pounds will require 4 hours boiling; remove 
skin and leave ham in water until cold, then it is 
ready for use. When ham is ready to put in kettle 
for boiling, stick full of whole cloves and bits of cin- 
namon. Mrs. W. A. Hall. 

HAM CROQUETTES. 
Chop the choice bits of ham fine and season with 
pepper or mustard ; with a little flour in hands make 
into small balls and dip in beaten egg; roll in bread 
or cracker crumbs and fry to a light brown in hot 
lard. Mrs. W. A. Hall. 

HAM BALLS. 
Chop fine cold cooked ham; add 1 egg for each 
person and a little flour; beat together; make into 
balls and fry brown in hot butter. 

Mrs. Dwight Cowan. 

SCRAPPLE. 
Take pigs' feet or hog's head and liver or gelatin- 
ous parts; boil till meat falls from the bones (4 or 5 
hours) ; take out; mince fine; take out bones; put 
back in liquor ; season with black and red pepper, salt, 
sweet mar joran, sweet basil and summer savory ; then 
add 2 parts of Indian meal and 1 ounce of buckwheat ; 
stir in meal slowly while boiling until the mixture is 
thick and ropy ; then put in earthen pans to cool. 

Mrs. A. D. Wood. 

SWEETBREADS. 

A sweetbread is the thymus glad of lamb or calf , 
but in cookery, veal sweetbreads only are considered. 

A sweetbread consists of 2 parts. The round, 
compact part is called the heart sweetbread, and is 
the most desirable. Sweetbreads spoil quickly. Thev 
should be removed from paper as soon as received, 
and plunged into cold water and allowed to stand 1 
hour, drained and put into acidulated, salted, boiling 
water; cook slowlv 20 minutes; drain; plunge into 
cold water that thev may be firm and white. Sweet 
breads are always parboiled in this way for further 
cooking. Mrs. Farmer. 

Sweetbreads are quite as frequently employed a £ 
ingredients in sundry made dishes, as served alone 



MEATS AND SAUCES 



31 



and as they do not possess a very decided natural 
flavor they need to be accompanied by a highly seas- 
oned sauce or they will taste rather insipid. They 
are in full season from May to August. 

SWEETBREADS LARDED. 
Boil 20 minutes; draw through each one thin 
slices of pork; dredge with salt, pepper and flour; 
bake 20 minutes in a quick oven; serve with green 
peas seasoned with salt and butter and cover with 
cream sauce. Mrs. L. G. Noyes. 

CREAMED SWEETBREADS. 
Parboil a sweetbread; cut it in \ inch cubes? 
or seperate in small pieces ; reheat in 1 cup white 
sauce. Creamed sweetbreads may be served on 
toast, with croquetes or for filling patty cases. 

VEAL CUTLETS. 
Wipe and remove the bone, skin and tough mem- 
brane ; cut into pieces for serving ; cover the bone 
and tough pieces of meat with cold water, and cook 
at a low temperature. This stock is to be used in the 
sauce. Small pieces may be put together by using 
wooden toothpicks for skewers; season the veal with 
salt and pepper; roll in fine bread crumbs; dip in 
beaten egg, then in crumbs again ; melt 2 tablespoons 
of dripping, or butter, in a French pan, and brown 
the cutlets in the hot fat ; when browned, put the cut 
lets into a stew pan. 

SAUCE FOR CUTLETS. 

2 tablespoons dripping, \ cup flour, 1 pint stock 
or water and stock, 1 teaspoonful or more Worcester- 
shire sauce, 2 tablespoons chopped parsley, \ tea- 
spoon salt and \ teaspoonful pepper; prepare as a 
brown sauce, and pour over the cutlets and cook at a 
low temperature for 1 hour, or until tender. 

Drexel Institute, Mrs. W. A. Talbott. 

VEAL CUTLET. 
Simmer veal in small quantity of water till 
tender; then dip in white of egg and rolled cracker 
crumbs, seasoned with salt and pepper ; fry in butter 
to a rich brown. Mrs. J. W. Kitchen. 

VEAL STEW. 

3 pounds of veal cut into strips 3 inches long and 
1 inch thick, peel 8 large potatoes and cut into 



32 



THE WARREN COOK BOOK 



slices J inch thick; put layer of veal in bottom oi : 
pot; sprinkle with pepper and salt; then layer of 
potatoes ; then layer of veal seasoned as before ; use up 
veal thus; over last layer of veal put slices of salt 
pork ; and over the whole, layer of potatoes ; pour wat- 
er enough to cover ; heat 15 or 20 minutes and simmer 
1 hour. 

YEAL POT PIE. 

1 pound of veal cut in small pieces and stewed; 
for dumpling : 1 pint flour, 2. teaspoons baking powd- 
er, butter the size of hickory nut rubbed into flour, ir 
which baking powder has been mixed; § cup milk, cut 
with biscuit cutter and drop into stew after meat 
has boiled \ hour; season to taste. Mrs. Blood. 

VEAL OX TOAST 
Chop veal rather coarse; salt, pepper and boil 
until tender in a little water; add a piece of but- 
ter; thicken with a little flour made into a thir 
paste with a little cold water; put toast on a warm 
platter ; pour this over and serve. Miss S. H. 

YEAL LOAF. 
\\ pounds of uncooked veal, \\ pounds of beef- 
steak chopped fine, 1 cup rolled crackers, 2 eggs, but- 
ter size of an egg, 1 tablespoonful salt, 1 teaspoon- 
ful pepper and a little grain of clove; thoroughly mix 
and make into a loaf; bake 2 hours in a slow oven 
in a closely covered bread pan ; when cold cut in th? 
slices. Mrs. M. J. Danforth. 

YEAL LOAF. 
5 pounds chopped veal, 1 pound chopped pork, 4 
eggs, 2 cups rolled crackers (bread crumbs or malta 
vita), 1 cup milk, sage or sweet marjoram, salt, pep- 
per; beat thoroughly; bake 3 hours in bread tins; 
serve hot or cold. Mrs. Win. Copeland. 

ROAST BREAST OF YEAL. 
A breast of veal well seasoned, a force-meat made 
of bread crumbs, 1 egg, 1 small onion parboiled; then 
chop fine; season with pepper and salt; moisten with 
milk, put this on ribs and press in shape; roast 
till done and nicely browned; serve with brown 
gravy, Mrs. S. P. S. 



MKATS AND SAUCES 



33 



SAUCES. 

STOCK. 

Stock is the basis of all meat sauces, soups and 
purees. It is really the juice of meat extracted by 
long and gentle simmering, and in making it, it 
should be remembered that the object to be aimed at 
is to draw the goodness of the material out into the 
liquor. It may be prepared in various ways, richly 
and expensively or economically. All general stocks, 
or stock which is to be used for miscellaneous pur- 
poses, should be simply made, that is, all flavoring 
ingredients should be omitted entirely until its use is 
decided upon. The stock will keep longer than it 
would do if vegetables, herbs and spices were boiled 
in it, besides which the flavoring can be adapted to its 
special purpose. To ensure its keeping, stocks 
should be boiled and skimmed every day in summer 
and every other day in winter. The pan and lid used 
in making it should be scrupulously clean. Excel- 
lent stock is made constantly with the bones and 
trimmings of meat and poultry, with the addition, or 
not, of a little fresh meat, or a portion of extract of 
meat. A good cook will never be without stock as 
broken remnants of all kinds will find their way to 
the stock-pot, and will not be thrown away until, by 
gentle stewing they have been made to yield to the ut- 
most whatever of flavor and goodness they possessed. 
The liquor in which fresh meat has been boiled 
should always be used as stock. 

CREAM SAUCE. 

Heat 1 tablespoon ful butter, add 1 tablespoon 
flour and stir until perfectly smooth; then add grad- 
ually 1 cup of cold milk; let boil up once; season to 
taste with salt and pepper and serve. This is nice 
for vegetables, omelets, fish or sweetbreads. P. H. 
APPLE SAUCE. 
Pare, core and slice tart apples ; stew in water 
enough to cover them until they break to pieces ; beat 
to a pulp with a good lump of butter and plenty of 
sugar; serve cold. B. R. and P. C. 

CRANBERRY SAUCE. 

Place in sauce pan, little more than cover with 
water, cover and stew until skins are tender adding 



34 



THE WARREN COOK BOOK 



more water if necessary; strain through sieve; add 
J pound sugar to every pound of berries; let simmer 
10 minutes ; then remove from fire ; do not strain un- 
less you prefer it that way; serve with roast turkey 
or game. 

MINT 

2 tablespoonfuls of mint chopped fine, \ cup vine- 
gar, 1 tablespoonful sugar; the addition of 3 table- 
spoonfuls of the liquor from boiling lamb is an im- 
provement. 

CAPER SAUCE. 
Beat to a cream 2 tablespoonfuls of flour and \ 
cup butter, and pour upon it 1 pint of boiling wat- 
er; set the mixture over the fire and stir constantly 
until it becomes heated to the boiling point; season 
with a little white pepper and grain of cayenne ; add 
1 tablespoonful of lemon juice and 3 tablespoonfuls 
of capers. Miss Parloa. 

DRAWN BUTTER, 
Piece of butter size of an egg, 1 heaping table- 
spoonful of flour, f pint boiling water, a trifle salt, a 
few leaves of chopped parsley; blend flour and but- 
ter; then add the boiling water, stirring constantly 
to make it smooth; boil 1 minute, salt to taste, and 
just before serving add parsley cut fine; serve in 
gravy boat. 

TOMATO SAUCE. 
1 large cup stewed tomato or the same quantity 
of the fresh fruit cut up fine, 1 tablespoonful flour, 1 
tablespoonful butter, 1 tablespoonful sugar, 3 whole 
cloves, 3 whole allspice, salt and pepper to taste; stew 
the tomato if fresh, 20 minutes, with the spices ; if al- 
ready cooked, thoroughly heat ; rub through a wire 
sieve (the sieve should be fine enough to hold the 
seeds) ; add sugar, salt, pepper, and lastly the flour 
and butter rubbed to a cream together ; boil up hard 
for a moment, stirring all the time, and serve. 

BROWN SAUCE. 
Cook 3 tablespoons butter until slightly 
browned, add 2 tablespoons flour (mixed with \ 
teaspoons salt, \ teaspoons pepper, brown the butter 
and flour then add 1 cup stock or water. 



MEATS AND SAUCES 



35 



WHITE SAUCE. 

2 tablespoons butter, 2 tablespoons flour, 1 cup 
milk, | teaspoon salt, few grains pepper; put butter 
in sauce pan; stir until melted and bubbling; add 
flour with seasonings and stir until thoroughly blend- 
ed ; pour on gradually the milk, adding about 1-3 at 
a time ; beat till smooth. 

BROWN FLOUR. 
Put a thick layer of flour into a baking pan and 
place in hot oven ; watch and stir till flour is well 
browned all through ; when cold put in jar and cov- 
er closely, it is then ready to use in making gravies 
and sauces. 

EGG SAUCE. 
To Drawn Butter Sauce add beaten yolks of 2 
eggs and 1 teaspoonful lemon juice. 

OYSTER SAUCE. 
Heat and strain the liquor from 1 pint oysters, add 
the oysters and cook until plump ; remove oysters and 
make a sauce by adding butter, flour, oyster liquor and 
milk; add oysters and season with salt and pepper. 

Boston Cooking School. 

CELERY SAUCE. 
Cook 3 cups celery cut in small pieces in boiling 
salted water until soft, drain, rub through a sieve and 
add to sauce. 

TARTAR SAUCE. 
1 tablespoonful vinegar, 1 teaspoonful lemon 
jnice, i teaspoonful salt, 1 tablespoonful Worcester- 
shire sauce, 1-3 cup butter. Boston Cook Book. 
LOBSTER SAUCE. 
To Hollandaise sauce add 1-3 cup lobster, meat 
cut in small dice. 

HORSERADISH SAUCE. 

3 tablespoonfuls grated horse radish root, 1 table- 
spoonful vinegar, J teaspoonful salt, few grains cay- 
enne, 4 tablespoonfuls heavy cream; mix first 4 in- 
gredients, and add cream beaten stiff. 

Boston Cooking School. 
HOLLAND SAUCE. 
1 tablespoonfuls vinegar, 4 peppercorns, J tea- 
spoonful salt ; let boil until reduced one-half ; let cool, 



36 



THE WARREN COOK BOOK 



then add the well beaten yolks of 4 eggs, 4 ounces but- 
ter and a little nutmeg; cook until thick as cream; 
take from fire, put it in another kettle of boiling wat- 
er at back of stove and whip with egg beater until 
frothy, adding by degrees 3 tablespoonfuls butter; 
when sauce is light and smooth it is ready to serve. 

E. Detlefs. 
WORCESTERSHIRE SAUCE. 

A patent preparation sold by grocers. 
BECHAMEL SAUCE. 

Cook 2 slices onion and 4 slices carrot in 2 table- 
spoons butter for 5 minutes, then add 1 tablespoonful 
flour, 1 cup water or stock and stir well for 2 minutes, 
add \ teaspoonful salt, \ teaspoonful pepper and un- 
beaten yolks of 2 eggs. E. Detlefs. 
BROWN MUSHROOM SAUCE. 

Mix with 3 tablespoonfuls flour, \ teaspoonful 
salt, \ teaspoonful pepper; add these to 2 pounds 
butter, previously browned in pan ; stir till well 
browned, then add gradually 1 cup brown stock ; boil 
until smooth, then add \ can mushrooms bring to a 
boil and serve. 

WHITE MUSHROOM SAUCE. 

Mix 1 tablespoonful butter and 2 tablespoonfuls 
flour in sauce pan over the fire; salt and pepper to 
taste, add liquor from 1 can mushrooms and cook un- 
til smooth ; add \ cup cream let come to a boil and 
then add the mushrooms, and simmer gently for 5 
minutes. 

Mrs. A. R. Blood. 
MUSHROOM SAUCE. 
To make a pint of sauce use 2 tablespoons of 
butter, 1 tablespoon flour; put over the fire and stir 
until brown; then put in \ pint of water or chick- 
en broth, \ pint of essence of mushrooms; stir until 
the sauce is smooth ; season with saltspoon salt, ^salt- 
spoon pepper ; put in the mushrooms and boil 3 min- 
utes. 



MEATS AND SAUCES 37 



38 



THE WARREN COOK BOOK 



POULTRY AND GAME. 

MRS. L. G. NO YES. 

Poultry includes all domestic birds suitable for 
food, except pigeon and squab, examples : — Chicken, 
fowl, turkey, duck, goose, etc. Game includes such 
birds and animals suitable for food as are pursued 
and taken in field and forest ; examples : — quail, part- 
ridge, wild duck, plover, deer, etc. The flesh of game, 
with the exception of wild duck and wild geese is ten- 
der and contains less fat than poultry and is of fine 
flavor. Game meat is of dark color, partridge and 
quail being exceptions, and is usually cooked rare. 

The great secret of cooking game is constant bast- 
ing, it should be under done, red in the middle full of 
gravy but not raw. 

BOILED FOWL. 
Dress clean and truss a fowl, tie in a piece of 
cheese cloth — otherwise scum will settle on skin and 
discolor it. Place in kettle half surround with boil- 
ing water, cover, cook slowly until tender, turning 
occasionally ; add salt the last hour of cooking ; serve 
with egg, oyster, or celery sauce. 

ROAST CHICKEX. 
When .the chicken is nicely dressed fill it with a 
dressing made as follows : Take enough stale bread to 
fill the chicken and cut in very fine pieces ; then put 
in a spider with 2 tablespoonfuls of butter and brown 
slightly; when cool enough not to cook the egg,- mix 3 
eggs and enough milk to moisten nicely; pepper and 
salt to taste, and for those who desire it, sage is an 
improvement; put in the oven and roast until tender; 
baste often. Mrs. D. D. Eeed. 

BROILED CHICKEX. 
Dress for broiling; sprinkle with salt and pep- 
per and place in a well greased broiler ;broil twenty 
minutes on a clear fire, turning so that all parts may 
be equally browned. The flesh side must be exposed 
to the fire the greater part of the time, as the skin 
side will brown quickly. Chickens are so apt to burn 
while broiling that many prefer to partially cook in 



POULTRY AND GAME 



39 



oven; place chicken in dripping-pan, skin side down, 
sprinkle with salt and pepper, dot over with bntter; 
bake fifteen minntes in hot oven; then broil to finish 
cooking. 

MARYLAND CHICKEN. 
Dress, clean and cut up chicken; sprinkle with 
salt and pepper; dip in Hour, egg and crumbs; place 
in a well greased dripping-pan and bake twenty min- 
utes in a hot oven; basting often after first five min- 
utes of cooking Avith 1-3 cup of melted butter; serve 
with cream and mushroom sauce. 

Mrs. Farmer. 

PRESSED CHICKEX. 
An old chicken may be used for this. Place 
over a moderate fire and simmer gently until the 
meat falls from the bones; add 1 teaspoonful of salt 
Avhen about half done. When done take the meat 
from the bones and cut into small pieces ; put the 
skin and bones back into kettle and boil until the 
liquor is reduced to H pints; then strain and season 
to taste with salt and pepper; mix this with the chick- 
en ; pour the whole into a mould and stand in a cold 
place over night. A light weight may be placed on 
top to press it together. Mrs. Rorer. 

CHICKEN TERRAPIX. 
Melt 3 tablespoonfuls butter, 2 tablespoonfuls 
flour, J teaspoonful salt, a little pepper; add gradu- 
ally 1 cup sweet milk ; stir until it thickens ; then add 
1| cups of cooked chicken, cut line, the yolks of 2 
hard boiled eggs also cut fine, the whites cut in 
| inch pieces; cook 2 minutes longer and serve on 
toast. E. Detlefs. 

CHICKEX SMOTHERED IX MUSHROOMS. 
Split 2 well-grown, tender fowls down the back; 
place them breast upwards in a dripping pan; pour 
over them a large cupful of boiling water in which has 
been melted 2 tablespoonfuls of butter; cover closely 
and roast in a steady oven until they are tender all 
through and a light, even brown, about 1 hour is re- 
quired; baste at least every 10 minutes; the 2 last 
times with clear butter ; dish ; keep hot white you 
make the gravy ; use browned flour to thicken it and 



4o 



THE WARREN COOK BOOK 



add 1 small can of mushrooms, cut up, each in 3 
pieces; pour over the fowls and serve. 

Mrs. Mark Jamieson. 

CHICKEN a la PROVIDENCE. 
Prepare and boil a chicken following receipt for 
boiled fowl. The liquor should be reduced to 2 cups 
and used for making sauce with 2 tablespoonfuls 
each butter and flour, cooked together; add to sauce 
\ cup each of cooked carrots (cut in small pieces) and 
green peas; 1 teaspoonful lemon juice, 2 eggs, salt 
and pepper; place chicken on hot platter, surround 
with sauce. Mrs. L. G. Noyes. 

CAPONS. 

A caponed chicken is drawn, cleaned and singed 
in the same way as a common chicken.lt may be 
roasted or boiled or stuffed with truffles, according 
to the reecipts given for turkey. A capon thus pre- 
pared makes a very recherche dish. 

CREAMED CHICKEN. 
If year-old fowls, steam until tender, using the 
liquid for basting; cut up the chicken, using only 
choice pieces, or if used, bone and fill the backs with 
the bits of meat ; bone the first joint, if used ; lay all 
into a dripping pan and cover enough to keep it from 
browning; make an uncooked sauce of flour, water 
and butter, seasoned highly, the thickness of cream, 
and baste the chicken until tender; then sprinkle 
thickly with flour and let it brown, turning the 
pieces over in the sauce so that both sides will be 
nicely browned. Ten minutes before serving, pour in 
as much cream as will make the gravy the right 
thickness and keep turning the chicken in the gravy 
until ready to serve; after taking up the chicken, if 
the gravy is thick, thin with cream or water and 
strain, after cooking it up well. Serve the gravy 
separately. Mrs. B. W. Rogers. 

CREAMED CHICKEN. 
Two 3-pound chickens or 1 4-pound, 1 can of 
mushrooms; boil chicken and pick up as for salad; 
blend 4 large tablespoonfuls of butter with 5 even 
tablespoonfuls of flour; heat 1 quart of cream, add 
hot cream to butter and flour ; stir until thickened ; 



POULTRY AND GAME 



4* 



season with salt and pepper to taste; cook sauce and 
add to chicken and mushrooms ; put into dish to bake 
and cover the top with bread crumbs and bits of but- 
ter; bake 30 minutes; serve in timballs, with a tea- 
spoonful of whipped cream on top when served. 

Mrs. C. E. Bell. 

CHICKEN PIE. 
Cook chicken, having 4 cups of broth; to broth 
add 3 tablespoonfuls butter, 3 tablespoonfuls flour 
and a little pepper; reserve some of gravy for gravy 
dish, putting remainder over chicken. 

CRUST. 

2^ cups flour, \ teaspoonful salt, 2 teaspoonfuls 
baking powder, 2 tablespoonfuls butter; rub butter 
lightly into the flour ; 1 egg well beaten, in which you 
add 1 cup milk; then add to the flour, either drop in 
or roll out and put in pan. Will bake in about \ 
hour. Mrs. James Roy. 

CHICKEN PIE. 
Boil 2 medium sized chickens; season well with 
butter, pepper and salt ; cut in small pieces and place 
in a four-quart pan; then add 1 quart sweet cream; 
cover with a crust made the same as for baking pow- 
der biscuit, only mixed with cream, instead of milk; 
if sour cream is taken use 1 teaspoonful of soda in- 
stead of baking powder; salt crust a little; bake f 
of an hour. Mrs. F. H. Rockwell. 

CHICKEN en CASSEROLE. 

1 chicken, 1 carrot, 1 quart boiling water or 
stock, 1 teaspoonful salt, 1 small onion, 1 salt spoon- 
ful of pepper ; cut vegetables and place in casserole 
with chicken on top; add water or stock and bake 
uncovered in a hot oven for \ hour; when chicken 
is nicely browned, add salt; cover the dish and bake 
slowly for 1 hour longer. 

Rabbits, hares and all so-called inferior pieces 
of meat, may be cooked en casserole the same as chick- 
en. . 

FRICASSED CHICKEN. 
Joint the chicken and put in a steamer; place 
over a kettle containing 3 quarts of boiling water; 
steam until tender ; then put it in the kettle, in which 



42 



THE WARREN COOK BOOK 



leave 1 cupful of the drippings from the chicken ; sea- 
son with salt, pepper and a liberal piece of butter; 
then pour in 1 pint of rich milk ; when at boiling point, 
stir in \ tablespoon of flour mixed with a little cold 
milk, and when it begins to thicken remove from the 
Are ; have ready baking powder biscuits freshly made ; 
split in two and lay crust side down on a platter; 
pour chicken over and serve. 

Mrs. Fred Darling 

FRIED CHICKEN. 

Cut chicken as for a fricassee; dredge each 
piece with salt, pepper and flour ; fry slowly in bacon 
drippings or butter. If young, it will fry in f of an 
hour. Mrs. Rorer. 

SCALLOPED CHICKEN. 
1 chicken, 1 can mushrooms, 3 or 4 sweetbreads 
cut into small pieces ; mix until quite soft with white 
sauce; season with salt and pepper, Worcestershire 
sauce and a little onion; cover with bread crumbs, 
drop bits of butter over the top and brown in the 
oven. 

WHITE SAUCE. 
1 pint milk, 3 tablespoons flour, 1 tablespoon 
butter; when the sauce is thick enough break an egg 
into it and mix thoroughly. Mrs. J. B. Morgan. 

DUCKS. 

Ducks to be good must be young and fat, the 
Lower part of the legs and webbing of the feet soft, 
the under bill, if the duck is young, will break easily. 

ROAST DUCK. 
Prepare the same as roast chicken and make a 
stuffing from 1 cup bread crumbs, 1 teaspoonful of 
sage, 1 small onion cut fine, 1 large tablespoonful 
butter, 1 teaspoonful salt, \ teaspoonful pepper; 
serve with green peas and apple sauce. Ducks may 
also be stuffed with potato stuffing. 

ROAST WILD DUCK. 
Place on a rack in dripping pan; sprinkle with 
salt and pepper and cover breast with 2 very thin 
slices of fat salt pork; bake twenty to thirty min- 
utes with fat in pan. Wild duck should be stuffed 
with apples pared and cut in pieces, and 3 small 



POULTRY AND GAME 



43 



onions to improve flavor of duck ; neither apples nor 
onions are to be served. If a stuffing to be eaten 
is desired, cover pieces of dry bread with boiling wat- 
er, as soon as bread has absorbed water, press out 
water, season bread with salt and pepper, melted 
butter and finely chopped onion. 

BED-HEAD DUCK ROASTED. 

In drawing the birds, cut a lengthwise slit over 
the crop; after the windpipe and appendages have 
been removed and the cluck carefully washed and 
wiped with salt water, pass the head through this 
opening into the duck and pull it through the open- 
ing made in drawing between the drumsticks ; skewer 
the head in place, salt, if desired, set in a very 
bot oven and let cook from eighteen minutes, for very 
rare, to forty minutes for well done; baste two or 
more times with butter melted in hot water. 

B. C. S. M. 

ROAST GOOSE. 

The goose should not be more than 8 months 
old; the fatter the more tender and juicy the meat. A 
goose 4 months old is the choicest ; kill at least 
24 hours before cooking; cut the neck close to the 
back; beat the breast bone flat with the rolling pin; 
tie the wings and legs securely and stuff with the fol- 
lowing mixture : 3 pints bread crumbs, 6 ounces but- 
ter or part butter and part salt pork, 2 chopped 
onions, 1 teaspoonful each of sage, black pepper and 
salt. Do not stuff very full, and stick openings firm- 
ly together to keep flavor in and fat out. If the goose 
is not fat, lard it with salt pork, or tie a slice on the 
breast; place in a baking pan with a little water 
and baste frequently with salt and water (some 
add onion and vinegar) ; turn often so that the 
sides and back may all be nicely browned ; when near- 
ly done baste with butter and a little flour ; bake 2 
hours, or more if old; when done take from the pan, 
pour off the fat, and to the brown gravy left add the 
chopped giblets which have previously been stewed 
till tender, together with the water they have been 
boiled in ; thicken with a little flour and butter 
rubbed together ; bring to a boil and serve with cur- 



44 



THE WARREN COOK BOOK 



rant jelly; apple sauce is a proper accompaniment to 
roast goose. Mrs. J. H. S. 

POTATO STUFFING. 
2 cups hot mashed potatoes, 1£ cups soft stale 
bread crumbs, J cup finely chopped salt pork, I finely 
chopped onion, 1-3 cup butter, 1 egg, 1J teaspoons 
salt, 1 teaspoon sage; add pork and onion last. 

Miss Farmer. 

GOOSE STUFFED WITH SAUERKRAUT. 
Fill goose with sauerkraut ; sew it up ; place in a 
large kettle ; cover with about 2 quarts of sauerkraut , 
cover the whole with boiling water and cook 3 hours ; 
at the end of this time take out the goose, place in 
baking pan; baste with melted butter, dredge the 
breast thickly with flour ; put it in a quick oven untiJ 
a nice brown (about 1 hour) ; serve in a bed of the 
boiled sauerkraut. 

BROILED GROUSE. 
Split down the back and lard the breast ; season 
inside and out with salt and pepper; place in a pan 
and cover closely with another pan inverted; place 
in oven and allow to remain 20 minutes, after which 
place on broiler and brown ; allow a good sized piece 
of butter for each bird ; melt in pan which came from 
oven, and pour over birds. Mrs. A. D. Wood. 

GROUSE LARDED. 
Lard breast and insert 2 lardoons in each leg; 
truss and place on trivet in shallow pan; rub with 
salt ; brush over with melted butter ; dredge with flour 
and surround with trimmings of fat salt pork; bake 
I hour in a hot oven, basting 3 or 4 times; serve 
on hot buttered toast. Mrs. L. G. Noyes. 

GROUSE AND CHESTNUT STUFFING. 

Stuff with a chestnut stuffing; lard the breast 
and legs; cover with pieces of salt pork and bake § 
of an hour in hot oven. Mrs. L. G.Noyes. 

SQUABS. 

Squabs are at their best when the flesh is pinkish 
and the birds short and fat, with soft legs and feet. 
When the flesh turns dark, they are squabs no longer. 
Young pigeons are good eating; broiling is the most 
popular method of cooking squabs. 



POULTRY AND GAME 



45 



HOT PIGEON PIE. 

Bone the pigeons and brown them in hot butter ; 
make a stew of them when the birds are tender ; line 
a deep pan with pie paste; pour in the stew; cover 
with a sheet of pie paste in which a few holes have 
been cut in the center ; bake 30 minutes. 

BROILED PIGEONS. 
Split the birds down the back, lard with small 
strips of fat pork ; place on a broiler and broil over a 
moderate fire for J of an hour; serve on hot buttered 
toast. 

ROAST QUAIL. 
Dress and truss each bird; dust with salt, pep- 
per and flour and place on a slice of bread in a roast- 
ing pan ; cover each one with a thin slice of salt pork 
and cook in a hot oven about 20 minutes ; garnish 
with toast points and serve with Brown Sweetbread 
Sauce. To 1-J cups of rich, brown sauce, add J sweet- 
bread cut in pieces. 

BROILED QUAIL. 
Split down the back; lard the breast and broil 
the same as woodcock. 

PANNED RABBIT. 
Clean and cut into halves as in Fricasse of Rab- 
bit ; place in a baking pan, spread lavishly with but- 
ter, dust with salt and pepper; and bake in a quick 
oven 1 hour; basting every 10 minutes. 

Mrs. Rorer. 

SQUIRRELS 

Squirrels may be fricasseed, broiled and panned 
precisely the same as rabbits. 

BELGIAN HARE a la MARYLAND. 
Separate at joints; sprinkle with salt and pep- 
per ; roll in flour, egg and bread crumbs ; dispose in a 
well oiled dripping pan, and bake in hot oven about $ 
hour; baste frequently after the first five minutes 
with bacon fat, 

FRICASSEE OF RABBIT. 
Dress the rabbit ; wipe well inside and out with a 
wet cloth ; then dry ; cut down, splittng it into halves ; 
then cut each into 4 pieces ; finish the same as Fricas- 
se of Chicken. 



4 6 



THE WARREN COOK BOOK 



YOUNG HEN TUEKEY. 
Young hen turkeys are best for roasting ; the legs 
should be black, the skin white, the breast broad and 
fat, and the shorter the neck the better. In the legs 
of fowls are ten or more tough tendons, which in 
cooking, particularly in roasting, become hard and 
bony. In turkeys these tendons are especially large 
and objectionable, but if these be drawn and the leg 
skewered close to the body, to avoid drying, the drum- 
stick becomes almost equal in tenderness and delicacy 
to the second joint, a thing greatly to be desired by 
all those who enjoys the rich, dark meat of the fowl. 

BOAST TURKEY WITH GIBLET SAUCE. 

Clean and prepare exactly the same as Eoast 
Chicken, using double the amount of stuffing and 
roasting 15 minutes to every pound. 

GIBLET SAUCE. 
Pour off liquid in pan in which turkey has been 
roasted; from liquid skim off 6 tablespoonf uls ; return 
fat to pan and brown with 6 tablespoonf uls flour ; 
pour on gradually 3 cups stock in which giblets have 
been cooked ; add giblets finely chopped ; cook 5 min- 
utes. 

ROAST TUEKEY WITH OYSTEE STUFFING. 

For a turkey weighing from 8 to 10 pounds, al- 
low one loaf of stale bakers' bread, 1 quart of oysters, 
1 lemon, 2 roots of celery and J pound of butter. It 
is taken for granted that the turkey is thoroughly 
cleaned and wiped dry before putting the stuffing in ; 
crumble bread until very fine, season with pepper and 
salt ; drain oysters, setting the liquor aside ; now take 
a very sharp knife and peel off the outer rind of the 
lemon, being careful not to have any of the bitter and 
tough white skin left on; cut the peel in very small 
bits; chop the white part of the celery very fine, add- 
ing butter and juice of lemon; stir until thoroughly 
mixed ; then proceed to stuff body and crop. A tur- 
key of the size spoken of requires at least 2 hours bak- 
ing, and should be basted frequently; the liquor of 
the oysters should be put in the pan when the pan is 
first set in the oven and this is to be used in basting. 
The giblets and liver should be chopped fine and 



POULTRY AND GAME 



47 



cooked in a basin on the top of the stove and when 
the gravy is made, add them to it. Mrs. Fred Sill. 

CHESTNUT STUFFING. 

3 cups French chestnuts,^ cup butter, 1 teaspoon- 
ful salt, £ teaspoonful pepper, J cup cream, 1 cup 
cracker crumbs; shell and blanch chestnuts; cook in 
boiling salted water until soft ; drain and mash, using 
a potato ricer; add butter, salt, pepper, cream and 
cracker crumbs. 

TURKEY DRESSING. 

2 loaves stale bakers' bread; cut in slices and 
toasted and buttered well; then moistened slightly 
with boiling water; then chop fine; add pepper, salt 
and poultry seasoning, and 2 teaspoonfuls baking 
powder and 2 eggs last. Mrs. C. H. Meacham. 

WILD TURKEY. 

Make a stuffing from 2 cups stale bread, J pound 
of salt pork, chopped fine, 1 teaspoonful salt, J tea- 
spoonful pepper ; mix well together ; stuff the body of 
the bird, truss, place in baking pan ; cover the breast 
with thin slices of fat pork, put J cup of water in pan 
and bake in a quick oven, 15 minutes to every pound ; 
after 1 hour, cool the oven slightly, put 1 teaspoonful 
of salt in the pan, and baste with melted butter every 
10 minutes at first, afterwards with its own gravy. 

Mrs. Rorer. 

SADDLE OF VENISON. 

Wipe the venison well with a towel dipped in 
warm water; lard thickly with salt pork; place 
on a rack in dripping pan and roast in hot oven 15 
minutes to every pound, basting every 10 minutes at 
first with melted butter and afterwards with its own 
drippings; when half done, season with 1 teaspoon- 
ful salt and a few dashes of black pepper; add 2 
tablespoonfuls of flour to the fat in the pan in which 
it was roasted; stir until brown; add 1 pint good 
stock, stir constantly until it boils; take from fire; 
add salt and pepper to taste, and 1 tablespoonful of 
currant jelly and water cress; cover with buttered 
paper while roasting to prevent juice drying out. 
The shoulder may be roasted the same way. 



4 8 



THE WARREN COOK BOOK 



VENISON STEAKS. 

May be broiled and served the same as beefsteak 
with a simple dressing of salt, pepper and butter. 
Venison should always be cooked rare. 

BROILED WOODCOCK. 

Split down the back; lard the breast with fat 
salt pork and broil; have ready small pieces of but- 
tered toast, lay each bird on a piece of toast, breast 
side down, and season with salt, pepper and bits of 
butter, just breaking the bone a little so seasoning 
will penetrate; then turn over and season top with 
salt, pepper and butter; set in oven a moment be 
fore serving; serve currant jelly with woodcock. 

Mrs. A. D. Wood. 
BOAST WOODCOCK. 

Split down the back; lard the breast with fat, 
salt pork; place birds in baking pan with a square 
of toasted bread under each bird; put them in hot 
oven ; roast ^35 minutes, basting every 5 minutes, the 
first time with melted butter and afterwards with the 
gravy in the pan. Mrs. L. G. Noyes. 

REED BIBDS. 

May be prepared same as wood cock, broiled or 
roasted 15 minutes. 



POULTRY AND GAME 



5o 



THE WARREN COOK BOOK 



EGGS. 

MRS. J. H. DE FREES. 

"''There is a best way of doing everything, even if 
it be to boil an egg." — Emerson. 

BOILED EGGS. 
Put them in cold water and when it has boiled the 
eggs will be done, the whites being soft and digestible, 
as they are not when put on in boiling water. 

Jennie Halliday. 

EGG BALLS. 

Boil any number of eggs you wish, ten minutes ; 
drop in cold water; when cold, peel and cut egg in 
two, lengthwise ; remove yolks, stir to a paste ; stir in 
thoroughly the white of 1 egg; season with pepper 
and salt ; stir again, form into balls the size and shape 
of a walnut ; roll in flour and fry brown in hot butter ; 
then place 1 ball in each half of white. 

BAKED EGGS. 

Butter a deep plate thoroughly; add a little 
salt and pepper ; break in the eggs and immerse them 
with sweet cream; put into the oven and bake 5 min- 
utes or till the egg is "set.". Beady for the table. 

Mrs. Dr. Hazeltine. 

EGGS BAKED WITH TOMATOES. 

Select round tomatoes of uniform size; cut off 
the stem ends and take out enough of the pulp to leave 
a vspace as large as an egg; sprinkle the inside with 
salt and pepper; drop into each an egg; place the 
tilled tomatoes in a baking dish with a little hot water 
and bake about fifteen minutes or until the eggs are 
set, and the tomato is a little softened; serve on 
rounds of bread, browned in butter. 

EGGS WITH CHEESE. 

For 5 eggs use 2 tablespoonfuls grated cheese, 1 
tablespoonful butter, salt and pepper to taste; melt 
the butter ; add the eggs, then the cheese, stirring until 
thick and smooth in a chafing dish. 



EGGS 



5* 



DEVILED EGGS. 

Boil as many eggs as are needed for 20 minutes ; 
when cool enough to handle cut in halves lengthwise ; 
extract the yolks and rub these to a paste with a lit- 
tle melted butter, some cayenne pepper (or white pep- 
per if preferred), a little salt, and just a dash of vine- 
gar; fill the whites with this and serve on a platter 
garnished with parsley. Mrs. D. L. Gerould. 

DEVILED EGGS. 

Boil 6 eggs 20 minutes ; put into cold water ; peel, 
cut in halves, slicing a little off one end so that the 
egg will stand up; remove the yolks, rub them to a 
smooth paste with a little melted butter, cayenne pep- 
per, mustard and vinegar, with which fill the hollow 
in the whites; serve in bed of white cabbage, sliced, 
or use as garnish for meats. Jennie Halliday. 

EGG FONDUE. 

6 eggs, 2 heaping tablespoonfuls of parmesan 
cheese, J teaspoonful salt, 1 dash cayenne; beat the 
eggs with a fork until light ; add the salt, pepper and 
cheese ; put a tablespoonf ul of butter in a frying pan, 
when hot turn in eggs and stir until thoroughly 
cooked and smooth: serve on square or buttered 
toast. 

KENTUCKY EGGS. 

Bring -J pint of new milk to a boil and stir into it 
♦S eggs, not beaten ; cook slowly 2 minutes, stirring oc- 
casionally, salt to taste, dot with butter and serve on 
dry toast. Household. 

EGGS FOE LUNCHEON. 

Boil some eggs 20 minutes ; cut in halves and lay 
on a platter ; prepare a drawn butter gravy and pour 
over the eggs. Mrs. D. L. Gerould. 

OMELET. 

6 eggs, 1 tablespoonful flour, 1 cup milk, a pinch 
of salt, beat the whites and yolks separately ; mix the 
flour, milk and salt ; add the yolks ; add beaten whites ; 
have buttered spider very hot, put in, bake in a quck 
oven five minutes. Mrs. Hoffman. 



52 



THE WARREN COOK BOOK 



HAM OMELET. 
Make the same as plain omelet, and as soon as it 
begins to thicken, sprinkle over it 3 tablespoonfuls of 
finely chopped ham; roll and serve. 

PLAIN OMELET. 
3 eggs well beaten; stir into eggs about 1^ tea- 
spoonfuls flour, beating it smooth; then add a little 
salt and a large tumbler of milk ; heat a spider or fry- 
ing pan; melt in it a little butter to grease it well; 
pour in the omelet and bake in oven to a nice brown. 

Mrs. J. Gleave. 
TOMATO OMELET. 
Have ready as much tomato as would be re- 
quired for the meal ; cook well and rub through a col- 
ander; season with butter, salt and pepper, a table- 
spooonful of white sugar; make a nice omelet of 5 
eggs, 1 cup milk ; make in 2 rolls ; lay on a platter and 
pour the tomato over it ; send to the table hot. 

Mrs. E. Kogers. 
POACHED EGGS. 
Nearly fill frying pan with boiling water ; add a 
little salt and vinegar; break eggs, 1 at a time, into 
wet saucer ; slip from this upon surface of water ; cook 
slowly 3 minutes; take up with perforated skimmer- 
lay carefully vpon buttered toast and serve immedi- 
ately. 

PICKLED EGGS. 
Boil the eggs very hard ; when cool cut in halves, 
lengthwise; sprinkle them plentifully with vinegar, 
to which has been added a little melted butter, pepper 
and salt. Jennie Halliday. 

POACHED EGGS WITH MUSHKOOMS. 

Take 1 can of mushrooms; place in a sauce pan 
with a tablespoonful butter, season with teaspoonful 
salt and pinch of white pepper ; add 2 drops of lemon 
juice ; cook for 10 minutes ; then thicken the sauce and 
prepare 10 poached eggs ; pour the sauce on a platter ; 
arrange the eggs around the dish ; put the mushrooms 
in center and serve hot with toast. 

SPANISH EGGS. 
Cover the bottom of an earthen baking dish with 
well seasoned tomato puree; arrange on it poached 



EGGS 



53 



eggs, leaving space to show red color ; lay between the 
eggs whole small sausages already cooked, or sausages 
cut in inch lengths ; place a bit of butter on each egg 
and set dish in the oven to heat it only. 

SCRAMBLED EGGS. 
Beat 5 eggs slightly with silver fork; add \ tea- 
spoonful salt, J teaspoonful of pepper, \ cup milk; 
heat omelet pan, put in 2 tablespoonfuls butter, and 
when melted turn in mixture; cook until of creamy 
consistency, stirring and scraping from bottom of pan. 

SCRAMBLED EGGS WITH TOMATO. 

Peal a large, firm tomato and chop it up small, 
with a bit of onion; put into a hot sauce pan with 
plenty of fresh butter ; season to taste ; stir until onion 
and tomato are thoroughly cooked, then pour in 4 
well beaten eggs and stir quickly until the eggs are 
Dearly set; serve on hot dish. 

EGGS AND TOAST. 

Make slices of milk toast and arrange on platter ; 
use receipt for scrambled eggs, having eggs slightly 
underdone; pour eggs over toast; sprinkle with 4 
tablespoonfuls grated cheese; put in oven to melt 
cheese and finish cooking eggs. 

EGGS ON TOAST. 

Toast several slices of bread; poach the number 
ol eggs required ; butter the toast ; lay eggs nicely over 
the top ; moisten the toast with salted water in which 
the eggs are poached ; serve hot. 



THE WARREN COOK BOOK 



VEGETABLES 



55 



VEGETABLES. 

MRS. J. W. KITCHEN. 

Many green vegetables contain materials physiol- 
ogically suited to our needs; better by far take iron 
<xi- contained in vegetable foods than from a bottle. 
People who cut from their diet the succulent vegeta- 
bles are continually taking drugs to bring about the 
necessary natural conditions which might always be 
produced by the judicious and regular use of green 
vegetables. 

Mrs. Rorer says: "All vegetables should be put 
over the fire to cook in actually boiling water. Green 
or top-ground vegetables should have a teaspoonf ul of 
salt to each quart of water. Underground vegetables 
should be salted after they are tender . " 

Mrs. Farmer of the Boston Cooking School says 
all vegetables should be cooked in boiling salted wat- 
er, except peas and beans, which should be salted the 
last half hour. When noted teachers thus disagree 
the modern cook may decide for herself and use salted 
or unsalted boiling water for cooking vegetables as 
"experience the dear teacher" may dictate. 

ARTICHOKES. 
After washing well, soak in cold water £ hour; boil 
in plenty of water with a little saltlj hours ; drain and 
serve with melted butter or slice into a dish and pour 
over vinegar Mrs. A. Ruhlman. 

ASPARAGUS. 
Boil 5 minutes ; pour off water ; add more, boiling 
hot ; boil 10 or 15 minutes, letting the water nearly all 
boil out; then season with salt, pepper and butter; 
make a thickening of 1 teaspoonf ul of flour mixed with 
a little milk and stir in ; have toasted a few slices of 
bread ; spread with butter and put in a dish and over 
them turn asparagus and gravy. Mrs. T. McNett. 

CREAMED ASPARAGUS. 
Use only the brittle part of the stalks ; wash and 
remove scales ; cook in boiling salted water 20 minutes 
or until tender, the heads will cook first so pierce the 
stalk to see if tender; drain and place in a hot dish 



56 



THE WARREN COOK BOOK 



and pour over sauce made as follows : Place in granite 
stew pan 1 tablespoonful butter, 1 tablespoonful flour, 
rub together over the fire; when blended add 1 cup 
cold milk; stir over the fire until thick and smooth; 
season with salt and pepper. Mrs. J. W. Kitchen. 

ASPARAGUS ON TOAST I. 
Serve creamed asparagus on buttered or milk 
toast. 

ASPARAGUS ON TOAST II. 

Boil the stalks in salted water 20 minutes; re- 
move stalks to a warm place and let water boil down 
to about a teacupf ul ; add 2 tablespoonf uls butter, and 
2 tablespoonfuls lemon juice; season with pepper, add 
salt if necessary; place slices of hot toast on a plat- 
ter ; add the asparagus stalks and pour over the dress- 
ing. Bert a T. Kitchen. 

BAKED ASPARAGUS. 

Prepare as for creamed asparagus; when boiled 
tender, place stalks in buttered baking dish; pour 
over the creamed dressing; sprinkle lightly with 
bread crumbs and put in oven for 20 minutes. 

FRIED APPLES. 
Wipe and halve 4 tart red apples; remove core; 
place in a hot skillet 1 tablespoonful butter, J cup 
boiling water and J cup sugar ; cover and let simmer 
for 10 minutes; remove cover and brown on both 
sides. Mrs. W. A. Mitchell. 

FRIED APPLES. 

Pare, core and cut in halves good, tart apples; 
lay in spider with a piece of butter the size of a wal- 
nut; sprinkle over them J cup sugar; place in oven 
and fry until tender and nicely browned. When dish- 
ing, slip a knife under each one and slide onto plat- 
ter ; serve hot. Mrs. G. P. Orr. 
A GOOD BOILED DINNER. 

4 hours before serving put meat in kettle of boil- 
ing water, enough to little more than cover; when it 
boils skim carefully, then let boil slowly. 1 hour be- 
fore serving, add cabbage cut in quarters, turnips in 
slices, J hour later whole potatoes. If corned beef is 
used no salt will be required ; if fresh meat is prefer- 
red salt when adding potatoes. 



VEGETABLES 



57 



BAKED POEK AND BEANS. 

1 pint beans soaked over night ; put over fire and 
boil until softened ; pour off water and add fresh from 
the teakettle; take 2 or 3 tablespoonfuls molasses and 
a small piece of pork which has been standing in boil- 
ing water; bake in same kettle without cover until 
done , ( about 5 hours) ; always add boiling water as 
needed while cooking. Mrs. J. O. Parmlee. 

BOSTON BAKED BEANS. I. 

Allow to every quart of small white soup beans 1 
pound of pickled pork; soak beans over night in cold 
water; in morning wash them well in a colander; put 
them on to boil in cold water; at the first boil drain 
the water off and cover them with fresh boiling water ; 
score the rind of the pork and put it in with the beans ; 
simmer the beans gently until the skin cracks; take 
out the pork and drain; put beans into a bean-pot (an 
earthen pot or pipkin with a cover,) almost bury the 
pork in the center of the beans ; add 1 teaspoonf ul salt 
to 1 pint of the water in which the beans were boiled; 
pour this into the pot and sprinkle with pepper ; pour 
over the top of the beans 1 large spoonful of molasses ; 
put on the lid, then bake in a very moderate oven for 6 
or 8 hours. Mrs. Borer. 

BOSTON BAKED BEANS II. 

Same as above except the addition of 1 teaspoon- 
ful of mustard to 3 tablespoonfuls of molasses poured 
over the top. Claimed by some to be more digestible. 

Mrs. Kitchen. 

STRING BEANS. 

Remove strings and cut in pieces 1 inch long; 
cook in boiling water until tender; drain and pour 
over cream or a cream sauce ; season with butter, pep- 
per and salt. 

STRING BEANS, ( GERMAN STYLE ) . 

Wash and string beans ; put in bottom of kettle 3 
tablespoonfuls butter ; cut into the butter 1 small on- 
ion or J of a large 1 and let cook a few minutes, stir- 
ring constantly ; add beans and pour over boiling wat- 
er ; cook slowly until nearly dry ; season with salt anci 
pepper to taste; diced bacon is sometimes used in 
place of butter, when preferred. Mrs. R. Reese. 



5& 



THE WARREN COOK BOOK 



LIMA BEANS. 
Soak 1 pound of lima beans 1 hour ; cook slowly 2 
hours, adding more water if necessary; season with 
salt, pepper and tablespoonful of butter. 

Mrs. R. H. Hall. 

BEETS. 

Growing beets will cook as quickly as potatoes, 
but in the winter beets should boil steadily 2 or 3 
hours; when thoroughly done, peal and chop fine (or 
slice) ; put in hot dish and add 1 teaspoonful of sug- 
ar, 3 tablespoonfuls vinegar, a lump of butter, salt 
and pepper to taste. Mrs. O. T. S. 

BEET GREENS. 

Do not separate the tops from the roots; wash 
carefully, examining every leaf ; cook in boiling salted 
water until tender; drain in colander; remove skin 
from roots ; cut coarsely ; place in hot dish with butter 
size of a walnut ; garnish with hard boiled eggs ; serve 
vvith vinegar. B. T. K. 

BOILED CABBAGE. 

Cut off outside leaves ; cut in quarters and remove 
stalk ; let stand in cold water for 1 hour ; cook in boil- 
ing salted water from 30 minutes to 1 hour ; a scant } 
teaspoonful soda will hasten the cooking and destroy 
the odor; drain and serve or chop and season with 
salt, pepper and butter. 

BOILED CABBAGE, (GERMAN STYLE.) 
Same as above with addition of small piece of salt 
pork to the kettle when boiling. Mrs. R. S. O. 

CREAMED CABBAGE. 
Chop cabbage ; boil in salted water until tender ; 
add cream butter, pepper and salt. 

CREAM CABBAGE, (WILTED). 
1 cup sour cream (2 tablespoonfuls sugar, 2 eggs 
a little vinegar ; scald the cream and eggs together and 
add vinegar to taste; chop or slice the cabbage, 
sprinkle with salt and pepper and wilt in the oven; 
then squeeze out the liquor from the cabbage and cov- 
er with the dressing. Mrs. D. L. Gerould. 

COLD SLAW. I. 

Select solid head of cabbage ; slice very thin and 
place in cold water till crisp; dry in a towel and 



VEGETABLES 



59 



sprinkle sugar, ( salt and pepper, if desired ) , and pour 
over \ cup of vinegar ; toss with a fork and serve. 

COLD SLAW II. 

Cut cabbage very fine; season with pepper, salt 
and sugar, add vinegar enough to moisten all the 
cabbage and pour off any which may settle in the bot- 
tom of the dish, add enough whipped cream to dress it 
nicely; toss with a fork and serve. Mrs. J. Koy. 
PEIED CABBAGE. 

Slice the cabbage fine ; put in spider with enough 
.water to cover and 2 tablespoons pork grease ; salt and 
pepper to taste ; let the water all boil out and fry in 
the grease until a nice broAvn. Just before serving 
add vinegar to taste. Mrs. Jane Allen. 

A NICE WAY TO COOK CABBAGE. 
After cooking the cabbage in salt water until ten- 
der, make a dressing as follows : Take a piece of but- 
ter the size of an egg, one-half cup vinegar, a teaspoon- 
ful mustard, a teaspoonf ul sugar ; when boiled stir in 
3 well beaten eggs and pour over cabbage. 

Mrs. Will Watson. 

COOKED CABBAGE. 
Shred the cabbage fine, put into an earthen kettle 
to cook ; make a dressing with one-half cup vinegar, 1 
tablespoonful of butter, salt and pepper to taste and 
dredge with a little flour and 1 egg; stir all well to- 
gether ; set on the back of stove to cook slowly, add 3 
good spoons of cream before taking from the fire. 
Serve hot. Mrs. E. Bogers. 

SCALLOPED CABBAGE. 
One quart chopped cabbage boil 20 minutes ; but- 
ter a baking pan and alternate layers of bread crumbs 
and cabbage. Make a dressing by rubbing a tablespoon 
of butter, a tablespoon of flour ; add a cup of milk and 
boil up once. Season with pepper and salt and pour 
over cabbage. Bake 20 minutes. 

Belle Braunan, Fostoria, O. 

LADIES' CABBAGE. 
Boil a firm, white cabbage 15 minutes, change the 
water for more from the teakettle ; when tender drain 
and set aside until cold. Chop fine and add two beaten 
eggs, a teaspoonful of butter, 3 tablespoonfuls of rich 



6o 



THE WARREN COOK BOOK 



milk or cream, stir all well together and bake in a but- 
tered pudding dish until brown. Serve hot. 

Mrs. Willis Cowan. 

STEWED CARROTS. 
Boil whole until perfectly tender, then chop up 
fine, season with salt, pepper and butter ; just before 
raking up pour over 1 cup of cream or milk. 

Mrs. McNett. 

PRIED CARROTS. 
Boil until tender and chop; take \ pound cold 
meat (ham is best) and 1 onion; chop up together 
tine; mix with the carrots, roll into balls, dip in eggs 
and fry in butter until a nice brown. 

Mrs. A. Ruhlman. 

CARROT CAKES. 
To 1 cup of grated raw carrot add 1 beaten 
CU P of milk and a pinch of salt, add flour enough 
to make a batter which will run thin off a spoon and 
the last thing \ teaspoon of baking powder ; bake on 
ii pancake griddle, well greased with butter, in tiny 
cakes and serve with meat course. B. T. K. 

STEAMED CAULIFLOWER 
Choose nice, white head, trim off outside leaves, 
open in places to remove insects which are found 
about the stalk and let lie with heads downward in 
salt and water for one hour, which will draw out the 
vermin ; then put in steamer, cover tightly and steam 
until tender. Serve whole with cream dressing turn- 
ed over it. Mrs. W. A. Mitchell. 
STEWED CAULIFLOWER. 
Cut into small clusters, lay in cold salt water half 
an hour, then drop them into boiling water and boil 
15 minutes ; turn off most all the water and add 1 pint 
of milk or cream, a lump of butter, pepper, salt and 
a little flour ; let this come to a boil taking care not to 
scorch. Arrange in a dish and pour the dressing over 
it. Mrs. M. E. Rogers. 

CREAMED CAULIFLOWER, 
Remove leaves, cut off stalk, separate flowerets 
and soak 30 minutes in cold salted water; cook 30 
minutes in salted water, drain and dress with cream. 
Let come to a boil and serve. Mrs. J. O. Parmlee. 



VEGETABLES 



61 



PUREE OF BREADED CAULIFLOWER. 

Trim leaves and wash well a good sized cauli- 
flower; put 1 teaspoonful salt in 4 qts boiling water 
and add J cup flour. This will take away nearly all 
the odor and leave the cauliflower white. Boil cauli- 
flower in this J hour,drain so that no water is left in 
it; pass through a colander; soak 1 pint white bread 
crumbs in warm milk; squeeze it well and pass 
through the colander ; put in chopping bowl with the 
cauliflower, add the yokes of 3 raw eggs, 1 tablespoon 
butter, J teaspoon salt and 1 saltspoon pepper; mix 
well together and finish by adding the whites of 3 
eggs beaten very stiff; mix again lightly; butter a 
quart mould, pour the puree into it; have a sauce pan 
of boiling water so as to come within \ inch of top 
of mould. Cook for 40 minutes ; remove from water> 
place a warm plate over top of mould and turn it over. 
Cream Sauce. 

Put \ tablespoon butter and \ tablespoon flour in. 
a sauce pan, stir continually for 3 minutes over fire, 
then pour in slowly stirring meanwhile \ pint boiled 
milk, season with a saltspoon of salt and \ saltspoon 
pepper and cook very slowly for a minute or until 
smooth; add \ pint rich cream and cook 4 minutes; 
remove from fire, add \ tablespoon butter, cut in 
pieces ; when the butter is melted pour the sauce over 
the cauliflower. Mrs. A. R. Blood. 

BOILED GREEN CORN. 
Remove husks and silk, cook 10 or 20 minutes in 
boiling water and serve or cut from the cob and sea- 
son with butter and salt. 

CORN OYSTERS. 
To one cup grated raw corn add one well beaten 
egg, \ cup flour and salt and pepper to taste ; drop by 
spoonfuls and fry in hot fat or drop on a well greased 
griddle. Mrs. D. D. Reed. 

CORN PUDDING. 
To 1 can of chopped corn or same quantity of 
grated raw corn add 2 eggs slightly beaten, 1 table- 
spoon sugar, 1 teaspoon salt, \ teaspoon pepper, \\ 
tablespoons butter and 1 pint of scalded milk; turn 
into buttered pudding dish and bake slowly 1 hour; 
cover for the first half hour. Mrs. J. W. Kitchen. 



62 



THE WARREN COOK BOOK 



SMOTHERED CORN. 
Cut corn from the cob, put in frying pan with 
large piece of butter, add salt and pepper; cook 20 
minutes, but adding no water, stirring occasionally. 
The steam will cook it if well covered ; when done add 
a few tablespoons of cream if at hand. 

Mrs. Thomas. 

CORN FRITTERS. 
Twelve ears of corn, 3 eggs, 2 tablespoons flour, 
\ teaspoon soda, 3 tablespoons milk, 1 tablespoon but- 
ter, pinch salt, drop on greased pan or griddle and fry. 

Mrs. F. E. Sill. 

CUCUMBERS. 
Do not slice cucumbers into salted water as it 
hardens them and makes them indigestible. Just be- 
fore serving peal and slice and send to the table with 
ice or season with pepper, salt and vinegar, (a few 
drops of onion juice map be added to the vinegar or 
onions may be sliced with the cucumber. 

COOKED CUCUMBER. 
Remove the peal and cook in boiling water until 
tender; slice and simmer in good brown gravy to 
which a very little chili vinegar has been added ; allow 
them to remain 7 or 8 minutes and serve. 

Mrs.Malissa Thomas, Fostoria, O. 
FRIED CUCUMBERS. 
Dip slices of cucumbers into egg and bread 
crumbs and fry in butter until a nice brown. 

Mrs. Schermerhorn. 
FRIED CUCUMBERS II. 
Slice lengthwise, dip in bread crumbs, egg then 
bread crumbs again and fry in hot fat. 

STUFFED CUCUMBERS. 
Pare cucumbers, cut in halves cross-wise, hollow 
the centers and let stand in cold water for 30 minutes ; 
C^ok \ cup stale bread with \ cup milk to a paste, add 
1 tablespoons butter, white of an egg, salt, a little 
cayenne, and slight grating nutmeg; then add two- 
thirds cup of raw veal forced through chopper, pound- 
ed and forced through puree strainer; stand upright 
on trivet in a sauce pan, nearly cover with white stock 
sauce and simmer for 40 minutes. 

Boston Cooking School. 



VEGETABLES 



63 



DANDELINONS. 
Carefully look over and wash thoroughly, remove 
roots, plunge into boiling salted water, (allowing 2 
quarts water to a peck of dandelions) cook nearly an 
hour or until tender; season with salt and pepper and 
serve with vinegar. 

DANDELIONS. 

Prepare as above, let stand in cold water for sev- 
eral hours if possible; boil until tender, drain; put 
half a cup weak vinegar in pan with dandelions ; when 
hot add salt and pepper and a tablespoon flour pre- 
viously mixed with a little water. Cook 2 minutes. 

FRIED EGG PLANT. 
Pare and cut in slices | inch thick ; season sifted 
bread crumbs with salt and pepper ; dip each slice in 
beaten egg, roll in crumbs and fry brown. 

Sarah E. Thomas. 
STUFFED EGG PLANT. 
Cook egg plant in boiling salted water for 15 min- 
utes; cut off one end andremovethe pulp with aspoon 
put 2 tablespoons butter in a pan add 1 cup of bread 
crumbs, J tablespoon chopped onion and the pulp 
(chopped), cook 5 minutes, season with salt and pep- 
per and if necessary moisten with a little stock or 
water, cool slightly and add a beaten egg; refill egg 
plant, cover with buttered bread crumbs and bake 30 
minutes in a hot oven. 

As Taught in Boston Cooking School. 

HOMINY AS A VEGETABLE. 
The large hominy requires soaking over night and 
cooking all day and is best when served the following 
day. When nicely seasoned with salt, pepper and but- 
ter it makes a most delicious winter vegetable and the 
oftener it is warmed over the better it is. 

Mrs. Rorer. 

LETTUCE. 

Wash and arrange in a dish with 1 onion sliced, 
and sprinkle with salt, pepper and a little sugar ; then 
take 1 cup vinegar and 3 tablespoons sweet cream and 
pour over. Mrs. A. Ruhlman. 

LETTUCE. 

Very nice when prepared as cold slaw II. 



64 



THE WARREN COOK BOOK 



BOILED MACARONI. 
Plunge | cup macaroni broken in inch pieces into 

2 quarts boiling water with 1 tablespoon salt ; boil 20 
minutes ; drain in colander and pour over cold water 
to whiten it as well as keep the sections from adher- 
ing ; re-heat in cream and add salt. 

MACARONI AND CHEESE. 
Boil macaroni as above then place layer in but- 
tered pudding dish, sprinkle with grated cheese, re- 
peat, pour over white sauce, cover with buttered 
crumbs and brown. White Sauce: Melt 2 table- 
spoons butter, add 2 tablespoons flour and pour in 1^ 
cups milk, cook until it thickens, add salt and pepper. 

MACARONI WITH TOMATO SAUCE. 
Same as macroni and cheese, except in place of 
white sauce use a tomato sauce. 

MACARONI— ITALIAN FASHION. 
Break marcaroni into pieces two inches long; 
throw these into boiling water and boil rapidly for 20 
minutes ; drain, cover with good, rich stock, and cook 
20 minutes longer. By that time the stock will have 
evaporated. To each J pound of macaroni add 2 table- 
spoonfuls of butter, half a pint of thick, strained to- 
mato, a clove of garlic, mashed, half a grated onion, 
and a half teaspoonful of beef extract. Cover and 
simmer gently for 10 minutes ; turn into a heated plat- 
ter and pass with it grated parmesan cheese. 

Mrs. Rorer. 

THE SHELL OF AN EDAM OR PINEAPPLE 
CHEESE. 

After all the cheese has been used fill the shell 
with boiled macaroni or spaghetti, in cream sauce; 
stand on a piece of oiled paper ; bake a few minutes in 
the oven and serve in the shell. There is just enough 
cheese imparted by the toasting of the shell to give 
the most agreeable flavor to the macaroni. If care is 
taken one shell will answer for three or four bakings. 

Mrs. Rorer. 

STEWED MUSHROOMS. 
Wash -J lb mushrooms, scrape stems and cut in 
slices, peel caps and break in pieces; plunge all into 

3 tablespoons melted butter, cook for 2 minutes, sprin- 



VEGETABLES 



65 



kle with salt and pepper and dredge with flour, and 
add i cup of hot water or stock; simmer for 5 min- 
utes and serve. 

CEEAMED MUSHROOMS. 

Cook same as stewed mushrooms ; instead of add- 
ing hot water or stock add cream ; serve on toast. 
ONIONS BOILED. 

Pare and boil whole about 15 minutes and turn 
off water; add more hot water, enough to cover and 
boil down to about 4 or 5 tablespoonsf ul ; salt, pepper 
and butter size of an egg and serve hot, add milk or 
cream if desired. Mrs. D. Cowan. 

ESCALLOPED ONIONS. 

Take 8 or 10 good sized onions, slice and boil ten- 
der, lay them in a baking dish, putting bread crumbs, 
butter in small bits, pepper and salt between each 
layer until dish is nearly full; cover top with bread 
crumbs and add milk or cream until dish is full. Bake 
from 20 minutes to \ hour. Mrs. T. O. Slater. 

ONION PUDDING. 

Cover the bottom of a tin pudding dish with 
onions sliced thin ; season well with salt, pepper and 
bits of butter; then a layer of dry bread or cracker 
crumbs, another layer of onions, season the same as 
before and finish with a layer of crumbs; cover the 
whole with sweet milk ; put in oven and cover closely 
until nearly done; then remove the cover and let it 
brown. Can eat this pudding and go to church and 
not be a horror to your neighbor. Mrs. B. Rogers. 

FRIED ONIONS. 
Remove skins and slice, heat skillet very hot, melt 
2 tablespoon butter or drippings, add the sliced ouions 
and fry until tender, being careful not to burn; sea- 
son with salt and pepper and serve. B. T. K. 

STUFFED ONIONS. 
Parboil large onions in enough salted boiling 
water to cover for 10 minutes; cool and remove cen- 
ters; mash the centers and mix with them finely 
chopped cold meat, stale soft bread crumbs and cream 
or melted butter enough to moisten ; season with salt 
and pepper. Fill the onion shells and place in but- 
tered shallow baking pan and bake in a moderate 
oven until onions are tender. Mrs. M. A. Bliss. 



66 



THE WARREN COOK BOOK 



OYSTER PLANT (SALSIFY). 
Wash, scrape and plunge in cold water to prevent 
discoloration; cut in inch sections and boil until ten- 
der in salted water; drain in colander and melt a 
tablespoon butter in pan; mix tablespoon flour, and 
add 1 cup of milk; season with salt and pepper; add 
the oyster plant, boil up once and serve. 

OYSTER PLANT FRITTERS. 
Boil as above until tender; mash, season with 
salt and pepper, shape into little cakes and fry in but- 
ter till brown. Mrs. D. Cowan. 

BOILED PARSNIPS (MASHED). 
Wash and scrape parsnips; boil until tender; 
pour off water, salt, pepper and mash fine; put in a 
piece of butter size of an egg and serve in covered 
dish. Mrs. A. Ruhlman. 

PARSNIP CAKES. 
Cook same as above, shape in little cakes and 
fry brown in butter. 

FRIED PARSNIPS. 
Wash and scrape, cut in slices lengthwise; boil 
in salted water 15 minutes, drain and brown in a fry- 
ing pan in butter. (Dip in egg and crumbs if desired ^ 

PARSNIP CROQUETTES. 

Wash and scrape as many parsnips as required ; 
boil in water till tender ; drain, mash fine, season with 
salt, pepper and butter ; add a well beaten egg and 1 
tablespoonful flour : roll into little cakes and dip in 
egg and cracker dust and fry in butter. 

Mrs. T. W.McNett. 
PARSNIP OYSTERS. 

Grate 3 large raw parsnips, add 2 beaten eggs, 
J cup sweet milk, salt, pepper, a little butter and 
flour enough for a thin batter ; fry on griddle in but- 
ter as pancakes. Mrs. Ollie McClelland. 
PARSNIP STEW. 

Cut about half a pound of pork in small pieces ; 
put in a kettle and boil 1 hour ; then add potatoes and 
parsnips cut in little pieces, one-third more potatoes 
than parsnips; boil another hour; keep plenty of 



VEGETABLES 



67 



water in so that it will not stick to the kettle. A very 
good dish in the spring when parsnips are fresh. 

Mrs. G. C. James. 
CREAMED PARSNIPS. 

Wash, scrape and cut in small sections, discard- 
ing the woody centers; boil until tender in salted 
water; drain and pour over cream or cream sauce, 
season with salt and pepper and serve. Sauce: 1 
tablespoon butter, 1 tablespoon flour, rubbed together 
over fire, add 1 cup milk; boil up once. 

Mrs. J. Thomas. 

PEAS. 

Shell, wash and let stand in cold water for an 
hour; cook in boiling water until tender and very lit- 
tle water should remain at this point; season with 
salt, pepper and butter. Add cream or cream sauce 
if desired. 

STUFFED PEPPERS. 

Cut a slice from the stem end of nice sweet pep- 
jers ; remove the seeds and parboil 15 minutes ; fill 
with equal parts of cold chicken or veal and softened 
bread crumbs ; season with onion juice, salt and pep- 
per; cover with buttered bread crumbs and bake 10 
minutes ; serve on toast with a brown gravy. 

As Taught in Boston Cooking School. 

POTATOES. 

Never buy potatoes of a farmer without being 
assured they were raised on high ground. Low ground 
potatoes will not cook up mealy nor will they become 
crisp when fried in deep fat. 

BAKED POTATOES. 

Select potatoes of uniform size, wash with a veg- 
etable brush and remove any bad spots ; place in pan 
of cold water for an hour or two ; bake in a moderate 
oven about 40 minutes or until tender. If the oven 
is too hot the skin will harden so that the steam 
from the center cannot escape making the potatoe 
soggy. If the oven is not hot enough the effect will 
be the same. When done roll the potatoes one by one 
in a napkin to make inside soft and flakey; serve in 
an uncovered dish. 



68 



THE WARREN COOK BOOK 



POTATOES BOILED. 
Clean thoroughly or peel very thin, potatoes of 
uniform size ; let stand in cold water an hour or two ; 
place in boiling salted water, (a tablespoon of salt to 
a quart of water) and boil until tender; drain, place 
on stove uncovered until dry and serve in uncovered 
dish. 

BROWNED POTATOES. 
Prepare as for boiled potatoes, boil or steam 15 
minutes, then place in dripper where meat is roast- 
ing, baste each potato and bake until tender and 
brown, basting if neseccary. 

POTATO CAKES. 
When sufficient mashed potatoes are left over, be- 
fore putting them away to cool, make them into little 
flat cakes and when wanted fry in butter until brown. 

M. J. D. 

CREAMED POTATOES. 

Cut cold boiled potatoes in little dice, then make 
the following white sauce : Melt 1 tablespoon butter 
in a sauce pan, add 1 tablespoon flour and blend; 
when smooth add 1 cup milk and stir over the fire 
until thickened; season with salt and pepper then 
odd a pint of diced potatoes ; keep at boiling point for 
10 minutes and serve. Mrs. D. Cowan. 

POTATO CHIPS. 

Pare long potatoes, slice on vegetable slicer into 
cold water, let stand 2 hours, changing once; take 
from water and dry between towels; fry in deep fat, 
keeping in motion with a skimmer; drain on brown 
paper and sprinkle with salt. 

POTATO CHIPS II. 

Prepare same as above; put in cold water, place 
dish under the cold water spicket for an hour, then 
plunge in alum water for 30 minutes, place again 
under cold water spicket, then dry between towels; 
fry in deep fat until brown and drain on paper ; pota- 
toes treated in either of these ways should be crisp. 
If results are not as indicated the fault lies in the po- 
tatos rather than in the method. 

POTATO CROQUETTES. 

Two cups riced potatoes, 2 tablespoons butter, \ 
teaspoon salt, -J teaspoon pepper, i teaspoon celery 



VEGETABLES 



6 9 



salt, few grains of cayenne, few drops of onion juice, 
yoke of 1 egg, 1 teaspoon finely chopped parsley, mix 
ingredients in order given and heat thoroughly, shape 
dip in crumbs, egg and crumbs again, fry 1 minute in 
deep fat, and drain on brown paper. 

As Taught in the Boston Cooking School. 
POTATO CROQUETTES EN SURPRISE. 

Make potatoe croquette mixture, omitting par- 
sley, shape in small nests and fill with creamed chic- 
ken, shrimps or peas ; cover nests with croquette mix- 
ture, then roll in form of croquettes ; dip in crumbs, 
egg and crumbs again; fry in deep fat and drain on 
brown paper. 

As Taught in the Boston Cooking School. 

DISKED POTATOES (FRENCH FRIED). 

Pare raw potatoes and cut in pieces lengthwise ; 
soak in salt water 1 hour ; fry in hot lard until tender 
and brown turning often; drain on broAvn paper, 
sprinkle with salt and serve. Mrs. G. P. Orr. 

ESCALLOPED (KENTUCKY POTATOES). 
Pare several raw potatoes and slice thin; lay in 
a dish in layers, sprinkling salt, pepper, a little Hour 
and dots of butter between each layer; add hot milk 
until it may be seen through top layer ; bake 1^ hours 
or until potatoes are soft. 

ESCALLOPED POTATOES II. 
Cut enough cold boiled or baked potatoes into 
tiny squares to fill a quart baking dish; butter the 
dish and put in a layer of the potatoes; sprinkle with 
salt, pepper, bits of parsley, dot with butter and cover 
with white sauce. Repeat until dish is full, omitting 
white sauce from top layer ; dot the top liberally with 
butter, sprinkle with salt, pepper and crumbs, and 
pour over a cup of cream; bake 30 or 40 minutes or 
until a nice brown. White Sauce : Melt in sauce pan 
2 tablespoons butter, add 2 tablespoons flour and stir 
over the fire till smooth; add 1 pint rich milk and 
cook until thick ; season with salt and pepper. 

Mrs. J. W. Kitchen. 

FRIED POTATOES. 
Slice cold boiled potatoes into hot butter, season with 
salt and pepper and fry until browned, turning often. 



7° 



THE WARREN COOK BOOK 



FRIED (RAW) POTATOES. 
Put raw potatoes through a meat chopper; put 
in a skillet 2 tablespoons butter to two cups of the 
potato ; when very hot add the potatoes ; season with 
pepper and salt; turn often and cook 20 or 30 min- 
utes until browned through. Mrs. M. A. Bliss. 

MASHED POTATOES. 
Put potatoes through a ricer or mash them well, 
add butter, salt and pepper and hot milk or cream 
enough to beat well. 

RICED POTATOES. 

Same as above; after beating well put through 
ricer again into hot tureen and send to the table. 
LYONNAISE POTATOES. 

Melt 2 tablespoons butter, season with salt and 
pepper, add 2 cups of sliced cold potatoes and cook 
until the potatoes have absorbed the butter, turning 
often, but do not allow them to brown; then add 1 
tablespoon of butter in which 1 tablespoon of sliced 
onion has cooked for 5 minutes and when well mixed 
add J tablespoon finely chopped parsley. B. T. K. 

OAK HILL POTATOES. 
Four cold boiled potatoes, 5 hard boiled eggs; 
put layer of potatoes cut thin in a buttered baking 
dish, sprinkle with salt and pepper, add a layer of 
eggs; repeat and pour over the whole cups white 
sauce and cover with buttered cracker crumbs; bake 
till crumbs are brown, about 20 minutes. Sauce: 3 
tablespoons butter, 3 tablespoons flour, cups milk, 
I teaspoonful salt and a dash of pepper. Serve hot. 

Mrs. H. A. Booth. 
POTATO PUFF. 
Two cups mashed potatoes, stir in 2 tablespoons 
melted butter ; beat with an egg beater to a white 
cream before adding anything else ; then put in 2 eggs 
whipped very light and a cup of cream or milk, salt 
to taste. Beat all together and pour into a baking 
dish and bake in a quick oven till nicely browned. 

Mrs. Dr. Hazeltine. 
SACKED POTATOES. 
Bake six potatoes as directed under baked pota- 
toes ; remove from oven, cut off an end and scoop out 
the inside with a teaspoon ; mash, add 2 tablespoons 



VEGETABLES 



71 



butter, salt, pepper and 3 tablespoons of hot milk; 
then add whites of 2 eggs well beaten; beat till very 
light; refill skins and bake 6 or 8 minutes in very hot 
oven. These are very good when eggs are scarce with- 
out the eggs, if enough hot milk is added to beat well. 

B. T. K. 

SOUR POTATOES. 
Boil potatoes with skins on, pare and slice while 
hot; take one-third as many onions and slice very 
thin; then fry some pork and leave about 1 table- 
spoonful of the grease in spider and turn a teacupful 
of vinegar in with it ; salt and pepper the potatoes and 
onions, well mixed together and turn into the grease 
and let heat through ; serve hot. Mrs. Thompson. 

BAKED SWEET POTATOES. 
Prepare and bake as white potatoes. 

SWEET POTATO BALLS. 
To a pint of hot riced or mashed sweet potatoes 
add 3 tablespoons of butter, \ teaspoon salt, a little 
pepper and 1 beaten egg. If too dry to shape into 
balls add a little hot milk; roll the balls in flour and 
fry in deep fat and drain on brownpaper. 

Boston Cooking School. 

SWEET POTATO CAKES. 
Prepare as for mashed sweet potatoes, shape into 
flattened balls and brown in butter. See white potato 
cakes. B. T. K. 

GLAZED SWEET POTATES. 
Mash and pare 6 medium sized sweet potatoes; 
cook 10 minutes in boiling salted water, drain in 
halves lengthwise ; put in buttered pan and baste with 
syrup made of \ cup sugar, 4 tablespoons water and 
1 tablespoon butter; bake about 25 minutes, basting 
twice with remaining syrup. Mrs.E. E. Allen. 

SWEET POTATO CROQUETTES. 
Follow recipe for Sweet Potato Balls, except to 
shape in croquettes. 

MASHED SWEET POTATOES. 
To 1 pint riced or mashed sweet potatoes add 3 
tablespoons butter, \ teaspoon salt and hot milk 
enough to moisten ; beat until light. M. J. D. 



72 



THE WARREN COOK BOOK 



RADISHES. 
Round radishes may be made attractive when cut 
to resemble tulips. After soaking in cold water, be- 
gin at the point and cut the skin f the length of the 
radishuntil 6 incisions have been made ; slip a pointed 
knife under the point of each section and return the 
radish to cold water where the sections of skin will 
curl back as far as cut, resembling the tulip. 

SAUER KRAUT. 
Boil a piece of fresh beef or pork 1 hour; then 
put in the kraut and boil together 2 hours; add salt 
if necessary. 

SPINACH. 

Remove roots, look over carefully and discard 
nil wilted leaves, wash in several waters. If very 
young and tender put in a kettle or stew pan and heat 
gradually and cook slowly for 30 minutes in its own 
juices. Old spinach better be cooked in boiling salted 
water uncovered to retain green color ; drain, chop, re- 
heat and season with salt, pepper and butter; gar- 
nish with slices of hard boiled eggs. 

SUMMER SQUASH (STEAMED.) 
If very young and tender cut in large pieces and 
steam 30 minutes. If older the skin has hardened, 
pare thinly, remove center and steam till tender; 
mash, season with butter, salt and pepper. 

SUMMER SQUASH (BOILED). 
Cut in thick slices, boil in salted water until ten- 
der, drain in cheese cloth over colander and mash; 
season with buter, pepper and salt. 

FRIED SUMMER SQUASH. 
Follow recipe for Fried Egg Plant. 

STEAMED WINTER SQUASH. 
Cut in pieces, pare and remove stringy portion ; 
place in steamer and cook until tender (30 minutes 
or more ) ; mash, season with salt, pepper and butter ; 
ii lacking in sweetness add less than a teaspoon of 
sugar. 

BAKED WINTER SQUASH. 
Cut squash in quarters or less, remove seeds and 
stringy portion, place in a dripping pan, bake 2 hours 



VEGETABLES 



73 



or until soft ; renioye from shell, mash and season 
\\ ith butter, salt, sugar and pepper. 

Mrs. J. O. Parmlee. 

SUCCOTASH (STRING BEANS). 
String, wash and cut the beans in J inch pieces ; 
place in stew pan of boiling water and boil until near- 
ly tender, 30 or 40 minutes ; then add corn cut 
from the cob, 1-3 more corn than beans, and continue 
boiling slowly until both are tender at which time 
very little water should remain in the pan. Season 
with butter, salt and pepper, five minutes before serv- 
ing. Mrs. D. Cowan. 

SUCCOTASH (LIMA BEANS). 
One-fourth pound dried lima beans, soak 1 hour 
in water, boil 2 hours (slowly) add one can corn, sea- 
son with salt, pepper and butter. E. S. Hall. 

BAKED TOMATOES. 
Prepare as for stuffed tomatoes ; add to the pulp 
an equal quantity of cracker crumbs, season with but- 
ter, pepper and salt and a little chopped onion; fill 
the shells, replace the top slice and bake 20 minutes 
in hot oven. M. J. D. 

FRIED TOMATOES I. 
Cut ripe tomatoes with the skins on into slices 1 
inch thick, salt and sprinkle sugar on both sides, 
dredge with cracker crumbs, lay in hot fat of equa] 
parts of butter and lard ; fry on both sides till brown ; 
remove carefully to hot platter, pour sweet cream 
into the fat from which the tomatoes have been re- 
moved and boil 2 minutes, stirring all the time and 
pour over the tomatoes on the platter. 

Mrs. L. D. Wetmore. 

FBIED TOMATOES II. 
Same as above without dressing. 

STEWED TOMATOES I. 
Boil 2 large tomatoes in 1 coffee cup of water ; 
season with salt and pepper to taste; when cooked 
add i cup cream and let come to a boil; crumb two 
slices of bread in a deep dish and add a piece of but- 
ter the size of a walnut, pour over the cooked toma- 
toes and serve when hot. Mrs. M. S. Ensworth. 



74 



THE WARREN COOK BOOK 



STEWED TOMATOES II. 
Wipe, pare, cut in pieces and cook slowly in stew 
pan for 20 minutes stirring occasionally ; season with 
Dutter, pepper and salt. 

SLICED TOMATOES. 
Wipe, cover with boiling water, let stand 1 min- 
ute, remove skins and chill thoroughly; cut in 1-3 in. 
slices and serve. Wlien ice is not at hand remove 
skins without the use of boiling water. 

SCALLOPED TOMATOES. 
Cover bottom of a buttered baking dish with but- 
tered cracker crumbs, add a layer of tomatoes peeled 
and sliced (or the solid part of a can of tomatoes), 
season with butter, pepper and salt, and cover with 
buttered crumbs ; bake in a hot oven until crumbs are 
brown. Berta T. Kitchen. 

STUFFED TOMATOES. 
Wipe and remove thin slices from stem end of 
0 medium sized tomatoes; take out seeds and pulp; 
sprinkle inside of tomato with salt, invert, and let 
stand I hour ; cook 5 minutes two tablespoons butter 
with J tablespoon finely chopped onion, add J cup 
finely chopped cold cooked chicken or veal, \ cup stale 
bread crumbs, tomato pulp and salt and pepper to 
taste ; cook 5 minutes, then add 1 egg slightly beaten 
and cook one minute, and refill tomatoes with mix- 
ture; place in buttered pan, sprinkle with buttered 
cracker crumbs and bake 20 minutes in a hot oven. 

As taught in the Boston Cooking School. 

ROAST TOMATOES. 
Cut a slice off the top of fine large ones, take out 
most of the inside, fill with a rich dressing as for 
chicken, replace the top and place in a pan without 
water; roast in oven | of an hour or until done; 
sprinkle sugar over and serve. Mrs. H. G. Eddy. 

STEWED GREEN TOMATOES. 
Peel and slice 5 or 6 green tomatoes, also 3 onions, 
put in spider with onions at the bottom with enough 
water to cook; when done turn off water, if any re- 
mains ; season with salt, pepper and butter the size of 
an egg and a little milk or cream. 

Mrs. T.W.McNett. 



VEGETABLES 75 



FRIED GREEN TOMATOES. 
Slice tomatoes thin and cover with salt ; let stand 
i hour, then dip in flour and fry in butter. 

Mrs. L. G. Noyes. 



76 



THE WARREN COOK BOOK 



SALADS AND DRESSING 

MRS. EDWARD E. ALLEN. 

To make perfect salad there must be a spend- 
thrift for oil, a miser for vinegar, a wise man for salt 
and a madcap to stir the ingredients up and mix well 
Together. > — Spanish Proverb. 

GENERAL DIRECTIONS. 

Salads made of greens should always be served 
crisp and cold. The vegetables should be thoroughly 
washed, allowed to stand in cold or ice water until 
crisp, then drained and spread on a towel and set 
aside in a cold place until serving time. Dressings 
may be added at table or just before sending to table. 
If greens are allowed to stand in dressing they will 
soon wilt. It should be remembered that winter 
greens are raised under glass and should be treated 
as any other hot-house plant. Lettuce will be affect- 
ed by a change of temperature and wilt just as quick- 
ly as delicate flowers. 

Canned or cold cooked left-over vegetables are 
well utilized in salads, but are best mixed with 
French dressing and allowed to stand in a cold place 
one hour before serving. AVhere several vegetables are 
used in the same salad they should be marinated sep- 
arately, and arranged for serving just before sending 
to the table. 

Meat for salads shoulds be freed from skin and 
gristle, cut in small cubes, and allowed to stand mix- 
ed with French Dressing before combining with vege- 
tables. Fish should be flaked or cut in cubes. 

Where salads are dressed at the table, first sprin- 
kle with salt and pepper, add oil, and lastly, vinegar. 
If vinegar is added before oil, the greens will become 
wet, and oil will not cling, but settle to bottom of 
bowl. 

To Marinate : — The word marinate used in cook- 
ery, means to add salt, pepper, oil and vinegar to a 
salad ingredient or mixture and let stand until well 
seasoned. 



SALADS AND DRESSINGS 



77 



FRENCH DRESSING. 
\ teaspoon salt, \ teaspoon papriea, 2 tablespoons 
vinegar, 4 tablespoons olive oil; mix in covered can 
and shake till foamy. Mrs. Jas. O. Farmlee. 

FRENCH DRESSING. 
Yolk of 1 egg, 2 tablespoons vinegar, 3 table- 
spoons of olive oil, \ teaspoon salt, \ of pepper; beat 
the yolks very light.' Put salt and pepper in a bowl, 
add gradually the oil, rub and mix until the salt is 
thoroughly dissolved, then add by degrees the vine- 
gar. Stir continually for 1 minute and it is ready for 
use. Use the white wine vinegar. Mrs. Trunkey. 

SALAD DRESSING (COOKED) L 
2 teaspoons mustard, 2-3 cup sweet milk, 1 tea- 
spoon salt, \ cup vinegar, 3 teaspoons sugar, butter 
size of an egg. Cook in double boiler, when cool add 
I cup cream, whipped. Mrs. Jas. O. Farmlee. 

II. 

-i tablespoons butter, 1 tablespoon flcur, \ tea- 
spoon salt, 2 teaspoons sugar, 1 teaspoon mustard, 
(heaping), 3 eggs, 1 cup milk, \ cup vinegar. Let 
butter get hot in pan, add flour; stir until smooth; 
add the milk and let boil ; beat all other ingredients 
together and add to boil. If too thick add juice of 
lemon^ or a little cream when cold. 

Mrs. W. H. Hegerty. 

III. 

Two whole eggs thoroughly beaten, 1 cup vine- 
gar, \ teaspoon mustard, \ teaspoon pepper, 1 tea- 
spoon salt, 2 teaspoon sugar, 2 tablespoons butter, 
cook in double boiler until thick, take off and add 
whipped cream. Miss Mary White. 

SALAD DRESSING. 
Yolks of 4 eggs, very thoroughly beaten, \ cup 
vinegar, \ teaspoon mustard, 1 tablespoou sugar, \ 
cup melted butter or salad oil. Set the mixture in a 
vessel of hot water and let simmer until it is thick and 
smooth, then salt to taste. Let cool and bottle for 
use. Mrs. Scofield. 

CREAM DRESSING. 
One tablespoon sugar, \ cup vinegar. 1 table- 
spoon flour, 2 eggs, \ teaspoon mustard, J cup butter, 



78 



THE WARREN COOK BOOK 



A teaspoon salt. 1 cup cream, whipped. Mix dry in- 
gredients, add beaten eggs, vinegar and butter; cook 
in double boiler until thick, and when cold add 
shipped cream. Mrs. Hilda Wood Jacobs. 

SALAD DRESSING. 
Four tablespoons of butter, 3 tablespoons flour, 
1 tablespoon of sugar. 1 tablespoon of salt, 1 heaping 
tablespoonful of mustard, a pinch of cayenne pepper, 
1 cup <>f milk, J cup of vinegar. 3 eggs. Let butter 
g< j t hot in a sauce pan. add flour and stir until 
smooth, being careful not to brown, add the milk and 
boil up. Place the sauce pan in another of hot wat- 
er : beat eggs, salt, pepper, sugar and mustard togeth- 
er and add vinegar: stir this into the boiling mixture 
and stir to the consistency of soft custard. 

Mrs. S. P. Schernierhorn, 

Mrs. E. E. Allen. 

SALAD DRESSING I FINE) . 
Will keep for weeks. Yolks of 8 eggs or 4 whole 
ones,] teaspoon salt.l teaspoon mustard, ij cup sugar, 
1 teaspoon black pepper, 2 tablespoons flour, 1§ pints 
vinegar. 1 cup batter, cayenne pepper. Mix thor- 
oughly adding vinegar and butter last: let come to a 
boil and when cold, thin as you use, with a little 
cream. Mrs. Wm. Bashline. 

BOILED DRESSING. 
1 teaspoonful dry mustard in 1 tabic spoonful 
boiling water. 1 tablespoonful sugar, 1 tablespoonful 
melted butter, 1 salt spoonful salt, 1 tablespoonful 
flour, yolks of 3 eggs. 1 cup vinegar, cayenne pepper; 
beat the eggs: add the rest of the ingredients except 
the vinegar and beat thoroughly: add the vinegar 
which has heated, and cook all together in a double 
boiler until thick: add to taste whipped cream, when 
used. Mrs. C. T. Con&rro, 

Mrs. W. J. Richards. 

MAYONNAISE DKESSIXG FOE FBTIT SALADS 

Slightly beat 2 ea'gs in a bowl ( richer if yolks of 
i e gg<q are U sed) : add a little salt, cayenne pepper, 
dry mustard. 1 teaspoonful sugar and J teaspoonful 
cornstarch : mix until very smooth : heat i table- 
spoonfnls mild vinegar, when hot drop little by lit- 



SALADS AND DRESSING 



79 



lie into the mixture in the bowl, beating all the time ; 
return to stove and stir until thick; remove from 
stove and add, while hot, 1 large tablespoonful butter 
and beat until very light, and cool; when ready for 
use, add J pint cream whipped very stiff, and stir into 
dressing. Mrs. Copeland. 

SAUCE TARTARS. 

To \ cup oil dressing add teaspoonful each, 
chopped olives, pickles, capers, parsley. May use 
tarragon instead of lemon in dressing. 

Mrs. Hilda Wood Jacobs. 

SANDWICH DRESSING. 

The yolks of 2 eggs, 1 tablespoonful of corn 
starch, 1 tablespoonful of mustard, 2 tablespoonfuls 
of sugar, 1 tablespoonful of butter, a pinch of red pep- 
per; beat well, then add a cup of vinegar; boil and 
when cold add \ cup of cream. This will be suffi- 
cient dressing for \ of a chopped ham. Mrs. Neill. 

OIL MAYONNAISE. 
Have all ingredients and dishes cold. \ tea- 
spoonful mustard, 1 teaspoonful salt, cayenne, yolks 
2 eggs, 3 teaspoonfuls lemon juice, 1 cup olive oil; 
mix dry ingredients, add to beaten yolks, then add a 
few drops of oil, beating with an eggbeater or wooden 
spoon ; then add alternately the lemon juice and re- 
mainder of oil, beating steadily until all has been 
added. (Lemon thins the mixture, oil thickens it.) 
Do not allow it to get too thin as it is apt to curdle. 
If the dressing should curdle start with a fresh yolk, 
adding the curdled dressing to it slowly, and alter- 
nating it with some of the acid. Before using thin 
mayonnaise with thick whipped cream. 

Mrs. Hilda Wood Jacobs, 
Mrs. Flora Smith. 

BEAN SALAD, GERMAN. 

1 quart of string beans, 1 onion, 3 tablespoonfuls 
of ham or port fryings, \ cup of vinegar; boil the 
beans in salted water until tender ; pour off the water, 
slice the onion fine and add to the beans; pour over 
this a dressing made of the vinegar and ham fat, 
add salt and pepper to taste and mix thoroughly. 



8o 



THE WARREN COOK BOOK 



BEET SALAD. 
Dice cold boiled beets and an eqnal quantity of 
celery; mix with either oil or cooked mayonnaise, and 
serve on lettuce. Mrs. Florence S. Wood. 

CABBAGE SALAD. 
Shave a firm head of bleached cabbage into small 
strips. Take the yolks of 3 eggs well beaten, 1 cup- 
ful of good vinegar, 2 teaspoonfuls of white sugar, 2 
tablespoonf uls of rich cream, (sour is best), 1 tea- 
spoonful of mustard, mixed in a little boiling water, 
salt and pepper to suit the taste; mix together these 
ingredients, (save the eggs), and let them come 
to a boil, then stir the eggs in rapidly; lastly add 
the cabbage and toss up with the fork. Garnish 
with slices of hard boiled eggs if desired. 

^ Mrs. J. E. Thomas. 

CHICKEN SALAD. 
To 2 quarts of cut chicken add 2 quarts of celery. 

CEEAM SALAD DRESSING. 
Yolks of J- eggs, 1 tablespoonf ul of corn starch, 1 
lablespoonful of mustard, 2 tablespoonf uls of sug- 
ar, i teaspoonful of black pepper, a pinch of red 
[ epper, 2 cups of vinegar; mix the above ingredients 
with a small portion of the vinegar, and as it boils 
and thickens add slowly the rest of the vinegar; after 
cooking, and when cool, add salt to taste; rub the 
voiks of 4 hard boiled eggs with a. large tablespoouful 
of butter or oil; then add by degrees the cooked 
mixture and strain through a sieve. Keep this 
dressing on ice until ready for use, when add 1 pint 
or more of whipped cream; pour over chicken and cel- 
ery, mixing all together thoroughly. Mrs. S. Neill. 

CABBAGE AND APPLE SALAD. 
2 cups chopped cabbage, 1 cup chopped tart ap- 
ples, 1 cup walnut meats broken in pieces; mix 
with cream dressing and serve immediately. 

Mary E. Kopf. 

CHEESE SALAD. 
Make small balls of Neuchetell cheese seasoned 
with cayenne or paprice, and served with French or 
Cream dressing in the hearts of lettuce leaves. 

Mrs. Allen. 



SALADS AND DRESSINGS 



8 1 



CELERY AND NUT SALAD. 
Mix equal parts of English walnut or pecan 
meats; cut in pieces, and celery cut in small pieces; 
marinate with French Dressing ; serve with a border 
of shredded lettuce. Mrs. Allen. 

CELEBY AND APPLE SALAD. 
Take equal parts of crisp celery, cut into lengths, 
and tart apples scooped from the skin and chopped 
rather fine. Both should be chilled thoroughly be- 
fore mixing. At serving time sprinkle lightly with 
^alt and toss them together. For the dressing, use 
French Dressing, or the following Mayonnaise : Put 
the yolks of 2 raw eggs into a cold soup plate, add a 
saltspoonful of salt, and stir for a minute; then add, 
drop by drop, eight tablespoonfuls of olive oil, a dash 
of cayenne pepper, and tablespoonfuls of lemon 
juice, very gradually. At the last moment, stir in 
■k pint of cream whipped to a stiff froth ; mix lightly 
with the celery and apples and serve in the red ap- 
ple shells. Mrs. Siegfried. 

CHICKEN SALAD. 
1 quart chicken meat, 3 tablespoonfuls vinegar, 1 
tablespoonful oil, 1 generous tea spoonful salt, -J tea- 
spoonful pepper, 1 pint celery, Mayonnaise dressing. 
Free the cold cooked chicken of skin, fat and bones, 
and cut it in cubes; put 1 quart of the meat in a 
bowl with a marinade made by mixing vinegar, oil, 
salt and pepper ; stir well and place in the refrigerat- 
or for 1 hour or longer ; cut in thin slices enough of 
the white, tender part of celery to make a generous 
pint; wash this in cold water, and put it in the re- 
frigerator with pieces of ice on top. At serving time 
remove the ice and drain all the water from the cel- 
ery; mix the celery with the chicken, and add 4 
pint of mayonnaise dressing; arrange the salad in a 
bowl or on a flat dish ; mask it with ^ pint of mayon- 
naise, and srarnish with some of the blanched celery 
leaves. (From the Kitchen Companion.) 

Miss Parloa. 

CHICKEN SALAD. 
After the chicken is boiled and perfectly cold, 
remove skin and cut into dice, use shears for cutting 
as it is more uniformly and quickly done, using only 



82 



THE WARREN COOK BOOK 



the white meat if you want it very nice; after you 
have cut it, stand in a cold place until wanted ; wash 
and cut the white parts of celery into pieces about \ 
inch long, throw them into a bowl of cold water, and 
also stand away until wanted. When ready to serve, 
dry the clery and mix with the chicken; dust lightly 
with salt, white or cayenne pepper, and mix with the 
mayonnaise made in the following manner: Put un- 
cooked yolks of 2 eggs into cold dish, beat thorough- 
ly with silver or wooden fork, add -J teaspoonful salt, 
a dash of cayenne; work these well and then add 
drop by drop \ pint or more of olive oil. Do not re- 
verse the motion, or it may curdle, and stir rapidly 
and steadily. After adding 1 gill of oil, alternate 
with few drops lemon puice or vinegar, ( tarragon vin- 
egar and onion juice is liked by many) ; more or less 
oil may be used according to amount of dressing 
wanted. With care a quart may be stirred into 2 yolks 
by alternating with lemon or vinegar, after add- 
ing the first gill of oil. This dressing, if covered 
closely in a jar, will keep in cold place 1 week. 

Mrs. W. H. Allen. 

CHICKEN SALAD. 

The meat of a cold boiled chicken, 3 quarts the 
same bulk celery, 3 hard boiled eggs, 1 teaspoonful of 
salt, 1 raw egg well beaten, 1 teaspoonful of pepper, 1, 
teaspoonful made mustard, 2 teaspoonfuls of white 
sugar, 3 teaspoonfuls of salad oil, \ teacupfuls of vin- 
egar ; cut the meat in bits about the size of a pea, and 
the celery in small pieces; set in a cold place while 
you prepare the dressing; rub the yolks of the eggs to 
a fine paste, add the salt, pepper and sugar, then the 
oil, grinding hard, and putting in but a few drops at 
a time; the mustard comes next, then the raw egg, 
which beat well into the dressing; pour in the vine- 
gar spoonful by spoonful, whipping the dressing well 
as you do it ; sprinkle a little dry salt over the chick- 
en and celery; toss up lightly and pour the dressing 
over it, tossing and mixing until the bottom of the 
mass is as well saturated as the top ; turn into a salad 
bowl and garnish with hard boiled eggs and celery 
tops (bleached). Mrs. J. P. Jefferson. 



SALADS AND DRESSINGS 



83 



CHICKEN SALAD. 
Take 2 large chickens and boil until tender, salt- 
ing to taste; while warm remove the skin, fat and 
bones, these can be put back into the water in which 
the chicken was boiled, ( this will make good stock for 
soup) ; when cold cut the chicken in pieces the size of 
dice with a sharp knife; boil hard 12 eggs, remove 
the whites while hot, these can be chopped and added 
to the chicken ; rub the yolks to a smooth paste with 1 
cup of butter, and to this add 1 tablespoonful of mus- 
tar, 1 of sugar, 1 teaspoonful of salt and a pinch of 
cayenne pepper ; stir until smooth and add 1 cup best 
olive oil and lastly enough warm vinegar to make 
consistency of sour cream; just before serving mix 
the chicken and about ^ the quantity of celery, cut 
fine ; pour over this the dressing and mix well. This 
will serve 20. Mrs. J. H. H. 

CUCUMBER SALAD. 
6 cold boiled potatoes, 2 large onions ; slice pota- 
toes and onions, throw salt and pepper over them, 
just enough to season them; let stand a few hours; 
about ^ hour before serving, slice 6 medium size cu- 
cumbers with the above. Dressing for salad : 1 large 
tablespoonful butter, 1 large tablespoonful flour, 1 
cup sweet milk, 1 egg, 1 teaspoonful mustard, 1 tea- 
spoonful sugar \ teaspoonful salt, -J cup vinegar, a 
little red pepper. Mrs. Booth. 

DRESSED LETTUCE. 

Lettuce should be separated by removing leaves 
from stalk (discarding wilted outer leaves), washed, 
kept in cold water until crisp, drained, and so placed 
on a towel that water may drop from leaves; a bag 
made from white mosquito netting is useful for dry- 
ing lettuce; wash lettuce leaves; place in bag, and 
hang in lower part of ice box to drain, wire baskets 
are used for the same purpose; arrange lettuce for 
serving in nearly its original shape ; serve with 
French Dressing. 

DRESSED WATERCRESS. 
Wash, remove roots, drain and chill watercress ; 
arrange in salad dish, and serve with French Dress- 
ing. 



8 4 



THE WARREN COOK BOOK 



DEESSED CELERY. 
Wash, scrape, and cut stalks of celery in thin 
slices; mix with cream dressing. Cream Dressing: 
\ tablespoonful salt, \ tablespoonful mustard, f ta- 
blespoonful sugar, 1 egg slightly beaten, 2-J table- 
spoonfuls melted butter, f cup cream, \ cup vinegar ; 
mix ingredients in order given, adding vinegar very 
slowly; cook over boiling water, stirring constantly 
until mixture thickens; strain and cool. 

EGG • SALAD. 
Take as many eggs as needed, boil them until per- 
fectly hard, almost \ hour; take out the yolks care- 
fully ; chop the white very fine ; arrange lettuce leave* 
or cress on a dish, making nests of the whites of eggs, 
and put 1 yolk in each nest ; sprinkle French dressing 
over the whole. Mrs. Fletcher Parker. 

EGG SALAD. 
Cut 4 hard boiled eggs in halves crosswise in such 
a way that tops of halves may be cut in small points ; 
remove yolks, mash, and add an equal amount of fine- 
ly chopped cooked chicken ; moisten with oil dressing, 
shape in balls, size of original yolks, and refill whiter ; 
arrange on lettuce leaves and serve with oil dressing. 
Oil Dressing: 4 hard boiled eggs, 4 tablespooufuls 
oil, 4 tablespoonfuls vinegar, \ tablespoonful sugar, \ 
teaspoonful mustard, \ teaspoonful salt, few grains 
cayenne, white 1 egg; rub yolks of eggs until smooth, 
add dry ingredients, then gradually oil and vinegar : 
stir in lightly white of egg beaten until stiff. 

LENTEN SALAD. 
Separate yolks and whites of 4 hard boiled eggs ; 
chop whites finely, marinate with French dressing, 
and arrange on lettuce leaves ; force yolks through a 
potato ricer and pile on the center of whites; serve 
with French dressing. 

FRUIT SALAD. 
3 oranges cut up and drained well in a sieve, 1 
pint pineapple, canned or fresh, drained, 1 pound 
Malaga grapes cut in halves and seeds removed, 1 
pound English walnuts, (in shell). Dressing: Yolks 
4 eggs beaten, 4 tablespoonfuls sugar, 4 tablespoon- 
fuls vinegar, 2 of water ; cook until thick ; rem » ^*e 



SALADS AND DRESSINGS 



85 



from fire and stir in good big piece of butter; when 
cold, and ready to pour over fruit, stir in \ p«ni 
cream, whipped; pour over fruit J hour or more be 
fore serving. Mrs. P. P. Leche.. 

FEUIT SALAD. 
Partly fill glass with bananas and oranges cut in 
slices; garnish with a little cocoanut, 2 or 3 cherries 
and a nut or two, and pour over them a dressing made 
of the juice of 2 lemons, 4 tablespoonfuls sugar, 2 
teaspoonfuls almond extract, 4 tablespoonfuls water; 
stir these over the fire until sugar dissolves; when 
cold, pour over the salad. Mrs. David H. Siggins. 

GEAPE FEUIT SALAD. 

Separate the grape fruit into sections; with 
scissiors snip the membrane encasing the sections, 
and carefully peel it from the pulp; arrange 3 or 4 
of these sections in a circle on lettuce leaves, in cen- 
ter put teaspoonful or more of mayonnaise dressing. 

Mrs. A. E. Blood. 

GEAPE FEUIT AND CELEEY SALAD. 
Cut the grape fruit into quarters ; remove thepulp 
rejecting all skin and pith, and mix with an equal 
quantity of diced, white celery ; fill each boat-shaped 
section of the shell with this mixture, covering with 
a light mayonnaise, and garnishing with ripe and 
green olives, stoned and halved. 

Mrs. J. P. Jefferson. 

LOBSTEE SALAD DRESSING. 

4 eggs, 1 tablespoonful of sugar, 2 of butter, 1 of 
salt, 2 of vinegar, 1 of mustard ; beat the whites of the 
eggs separately and add last; cook in a bowl set 
in a kettle of water. 

LOBSTEE SALAD. 
Select heavy small lobster, rather than large 
ones; put them in warm water and let boil about 
-h hour; take from the shells and claws all the meat 
that is eatable; cut it in blocks and let it cool 
thoroughly; use mayonnaise dressing, also thorough- 
ly cold; when ready to serve, make a nest of let- 
tuce on the dish ; mix about f of the dressing with the 
cut lobster, place it in the dish, cover it with the 



86 



THE WARREN COOK BOOK 



remaining dressing, garnish with small tnfts of let- 
tuce and with the smaller claws. Mrs. F. Parker. 

LOBSTER SALAD. 
Out up and season the lobster the same as chick- 
en ; break the leaves from a head of lettuce one by 
one, and wash them singly in a large pan of cold wat- 
er; put in a pan of ice water for 10 minutes and 
then shake in a wire basket to free them from wat- 
er ; place in the ice chest until serving time ; when 
ready to serve, put 2 or 3. leaves together in the form 
of a shell and arrange these shells on a flat dish ; mix 
a portion of the dressing with the lobster; put a 
tablespoonful of this in each cluster of leaves; finish 
with a teaspoonful of the dressing on each spoon- 
ful of lobster. There should be 2-3 lobster to 1-3 
lettuce, garnish the dish with slices of tomato, pre- 
viously dipped in vinegar. Mrs. J. H. Hand. 

LOBSTER SALAD. 

Remove lobster meat from shell; cut in J inch 
cubes, and marinate with a French dressing; add 
an equal quantity of celery cut in small pieces, kept 
1 hour in cold or ice water, then drained and 
dried in a towel; moisten with any cream or oil 
dressing; arrange on a salad dish, pile slightly in 
center, cover with dressing, sprinkle with lobster 
coral forced through a fine sieve, and garnish with a 
border of curled celery. 

To Curl Celery — Cut thick stalks of celery in 
two-inch pieces; with a sharp knife, beginning at 
outside of stalks, make five cuts parallel with each 
other, extending 1-3 the length of pieces; make six 
cuts at right-angles to cuts already made; put pieces 
in cold or ice water and let stand over night or for 
several hours, when they will curl back and celery 
will be found very crisp. Both ends of celery may 
be curled if one cares to take the trouble. 

Mrs. Allen. 

POTATO SALAD. 
Add to J teacup boiling vinegar, a coffee cup of 
sour cream in which has been smoothed two tea- 
spoons flour; when this has boiled up add it slowly 
to the beaten yolks of 3 eggs; turn back in pan on 
stove and cook until thick, stirring constantly; 



SALADS AND DRESSINGS 



87 



turn into bowl, add 1 tablespoonfnl butter while 
mixture is hot, and beat until cool; season with salt 
and cayenne pepper; cut in dice 4 boiled potatoes, 
some celery, cucumbers, 2 hard boiled eggs, and 
an onion if desired; mix with dressing just before 
serving. Mrs. Copeland. 

POTATO SALAD. 
Steam J dozen large potatoes, cut in slices and 
prepare a dressing of vinegar, oil, mustard, hard 
boiled eggs and minced onion; season with pepper 
and salt and pour over the potatoes. Mrs. Parker. 

POTATO SALAD. 

1 quart cold boiled potatoes cut in small pieces, 
nearly the same amount of celery ; 4 hard boiled eggs 
cut line, and 3 medium sized onions chopped fine; 
mix all together, season with salt and pepper, and 
set aside till dressing is ready, which make as fol- 
lows : Beat the yolk of 1 egg in the bottom of a soup 
plate, and add drop by drop oil, stirring constantly ; 
when thick enough to stand alone, (try by turning- 
dish upside down), add vinegar enough to make 
the dressing about the consistency of a thick custard ; 
mix with potatoes, etc., garnish with hard boiled eggs 
and bleached celery tops; lettuce can be substituted 
for celery if preferred. Caution — Have all ingredi- 
ents for dressing perfectly cold before mixing. 

Mrs. A. D. Wood. 

KUSSIAN SALAD. 

Take equal quantities of cold potatoes cut in \ 
inch cubes, celery, whites of hard boiled eggs, and 
pecans; mix with a cream dressing; serve on lettuce 
with some of the yolks of the eggs, which have been 
put through a ricer, as garnish for the top. 

Mrs. Yates. 

SALMON SALAD. 

Set a can of salmon in a kettle of hot water, let 
it boil 20 minutes; take from the can and put in a 
dish, pour off the juice or oil ; put a few cloves in and 
around it, sprinkle salt and pepper over, cover with 
cold vinegar, and let it stand 1 day; prepare dress- 
ing as follows: Beat the yolks of 2 raw eggs with 



88 



THE WARREN COOK BOOK 



the yolks of 2 eggs boiled hard, mashed fine as possi- 
ble; add gradually 3 tablespoonfuls of melted butter, 
or the best salad oil, 1 tablespoonful of mustard, a 
little salt and pepper, (black or cayenne), and vine- 
gar to taste; beat the mixture a long time; (some 
persons like the addition of lemon juice and a little 
brown sugar, ) cover the salmon thickly with a part of 
the dressing; tear up very small the crisp inside 
leaves of lettuce, add to the remainder of the mixture, 
and pour over; garnish with crisp lettuce leaves. 

Mrs. E. D. Preston. 

SWEETBREAD AND CUCUMBER SALAD. 
Parboil a pair of sweetbreads, with bay-leaf, 20 
minutes; drain, and when quite cold cut in \ inch 
dice; mix with an equal quantity of cucumber cut in 
\ cubes, after removing seeds and pulp; mix with 
cream dressing, and serve on lettuce or in cucumber 
cups. Mrs. Yates. 

SHRIMP SALAD. 
To 2 cans of shrimp add the same quantity of 
celery, cut shrimp and celery in pieces the size of 
dice. For the dressing, use 1 teaspoonful dry mus- 
tard, \ teaspoonful salt, 2 tablespoonfuls sugar,l ta- 
blespoonful flour, 1 heaping tablespoonful butter, 
yolk of 1 egg, 1 cup vinegar mix the mustard, salt, 
sugar and flour, add water, then yolk of egg; beat 
well, then add butter, and lastly, by degrees, 1 cup 
warin vinegar; set the mixture in a vessel of hot 
water and let simmer until thick and smooth, then set 
aside to cool ; stir well while cooking ; when cold, and 
just before serving, add 1 cup or more of Avhipped 
cream; pour over shrimp and celery, mixing all to- 
gether thoroughly. Mrs. L. D. Cornelius. 

SPINACH SALAD. 
Pick over, wash and cook \ peck spinach ; drain 
and chop finely; season with salt, pepper and lemon 
juice, and add 1 tablespoonful melted butter; butter 
slightly small tin moulds and pack solidly with mix- 
ture ; chill, remove from moulds, and arrange on thin 
slices of cold boiled tongue cut in circular pieces; 
garnish base of each with a wreath of parsley, and 
serve on top of each sauce tartare. 

(Mrs. Hilda Wood Jacobs. 



SALADS AND DRESSINGS 



89 



TOMATO SALAD. 

Teel and chill tomatoes, cut in halves crosswise, 
arrange each half on a lettuce leaf. Garnish with 
Mayonnaise and minced onion. 

WALDORF SALAD. 

Use equal parts of good tart apples cut in ^ inch 
cubes, walnuts and celery ; mix with a cream dressing 
and arrange in nests of lettuce leaves. Mrs. Yates. 

WALDORF SALAD. 

2 medium sized apples cut in dice shaped pieces 
— twice that amount of celery cut the same, \ pound 
of walnuts broken in small pieces; mix all together 
with an oil mayonnaise diluted with whipped cream. 

Mrs. 0. H. Smith. 



THE WARREN COOK BOOK 



ENTREES 91 



ENTREES. 

MRS. F. E. SILL. 

APPLE FRITTERS. 
Make a batter with 1 cup sweet milk, 1 teaspoon- 
ful sugar, 2 eggs, Avhites aud yolks beateu separately, 
2 cups flour, 2 teaspoonfuls baking powder, mixed 
with flour; chip some good tart apples, mix in the 
batter and fry in hot lard ; serve with maple syrup. 

Mrs. P. E. Sill. 

APPLE FRITTERS. 
Sour apples, lemon juice, powdered sugar, 1 cup 
flour, li teaspoonful baking powder, 3 tablespoonfuls 
powdered sugar, J teaspoonful salt, 1-3 cup milk and 
I egg; core, pare and cut apples in 1-3 inch slices, 
sprinkle with powdered sugar and few draps of lemon 
juice; let stand 1 hour, then drop pieces in batter; fry 
in deep fat ; serve with hard sauce. 

BANANA FRITTERS. 
3 bananas, 1 cup flour, 2 teaspoonfuls baking 
powder, 1 tablespoonful powdered sugar, J teaspoon- 
ful salt, \ cup milk, 1 egg, 1 tablespoonful lemon 
juice; mix and sift dry ingredients; beat egg until 
light, add milk and combine mixtures, add lemon 
juice and banana forced through a sieve; drop by 
spoonfuls and fry in deep fat; drain on paper and 
serve with a lemon sauce. 

CHEESE BALLS. 
Grate common cheese of an excellent quality and 
flavor and stand it in a cool place, while an equal 
amount of mixed nuts are chopped fine ; season the 
cheese highly with red pepper and a little more salt ; 
add the nuts with the cheese, and stir well together 
Vsith sweet cream. Enough cream should be used to 
make the mixture soft, but still have it in a condition 
tv! handle; roll the mixture into balls and roll the 
balls in chopped parsley. Mayonnaise dressing may 
be used instead of cream and seasoning; serve these 
balls with pie or with a salad course. 

Clara B. Schofleld. 



9 2 



THE WARREN COOK BOOK 



CHEESE FONDUE. 
1 cup scalded milk, 1 tablespoonful butter, 1 cup 
soft bread crumbs, \ teaspoouful salt, \ pound mild 
cheese, cut in small pieces, yolks 3 eggs, whites 3 
eggs; mix first five ingredients, add. yolks of eggs, 
beaten until lemon colored, cut and fold in whites of 
eggs, beaten stiff; pour in a buttered dish and bake 
20 minutes in a moderate oven. Approved. 

CHEESE RAMAKINS. 
4 tablespoonfuls grated cheese, 1 gill milk, yolks 
eggs, 2 tablespoonfuls butter, 2 ounces bread, 1-3 
teaspoouful mustard, whites 3 eggs, cayenne and salt 
to taste ; put the bread and milk to boil ; stir over the 
lire 1 minute, take off, add seasoning, yolks of eggs; 
beat the whites to a stiff froth, stir them in carefully ; 
pour into a greased dish and bake about 15 minutes. 

Mrs. F. E. Sill. 

CHEESE STRAWS. 
1 cup grated cheese, \ cup butter, f cup sifted 
flour, 1 teaspoonful dry mustard, a large pinch of red 
pepper, 4 teaspoonfuls cold water or enough to form 
a soft dough ; mix and roll like pie crust and cut into 
strips 6 by \ inch ; bake a light brown. 

Mrs. F. E. Sill. 

CHEESE STRAWS. 
3 tablespoonfuls grated cheese, 3 tablespoonfuls 
flour, 1 tablespoonful melted butter, 1 tablespoonful 
cold water, yolk of 1 egg, salt; mix and roll; cut in 
strips and bake 15 minutes. 

Mrs. David H. Siggins. 

FRIED CHEESE SANDWICHES. 
Slice bread very thin, butter lightly ; remove the 
crusts and lay a slice of cheese with a little sprinkle 
of cayenne between each slice ; press the slices firmly 
together that they may hold the cheese between them ; 
fry to a golden brown in melted butter ; serve at once. 

Mrs. F. E. Sill. 

CHOCOLATE RAISINS. 
Buy the large meaty raisins on the stem and cut 
them into smaller bunches at one side of a small serv- 
ing plate and a generous spoonful of grated chocolate 
a L the other side ; pull a raisin from the stem and dip 



ENTREES 



93 



it into the chocolate as you dip fresh berries into 
sugar. This is an excellent dainty to serve with hot 
tea and a wafer between courses in the place of salted 
nuts. Clara B. Schofleld. 

CROQUETTES. 
The secret of making croquettes firm lies in their 
being mixed for a long time. The meat should be 
chopped or ground very fine after being freed from all 
gristle and bone and fat. Allow ■§ pint of milk to 
every pint of meat. The milk should be put over the 
fire, while a tablespoon of butter and 2 tablespoons of 
flour are rubbed together ; the hot milk is then added, 
and the whole cooked to a thick smooth paste ; add to 
your chopped meat a tablespoon of chopped parsley, 
salt and pepper to taste; a little grated rind of lemon 
and a teaspoon of onion juice ; then stir the seasoned 
meat into the paste and let stand at least 2 hours be- 
fore it is moulded into coquettes. Dip first in eggs, 
then in bread crumbs; then fry in smoking hot lard 
or Wesson's cooking oil. Sweet potatoes make a nice 
croquette with only the parsley, salt and pepper, with 
a pinch of paprica for seasoning. Mrs, S. E. Walker. 

CHEESE CROQUETTES. 

2 cups grated cheese; 1 cup fine bread crumbs; 
salt and cayenne to taste; form into small balls, dip 
into beaten eggs and fine cracker crumbs; fry in 
boiling fat ; serve with salads. Mrs. Salyer. 

CHICKEN CROQUETTES. 
If cup chopped cold, cooked fowl, ^ teaspoon 
salt, I teaspoon celery salt, 1 teaspoon lemon juice, 
a few drops onion juice, 1 teaspoon chopped parsley, 
few grains of red pepper, 1 cup thick white sauce; 
mix ingredients in order given, cool shape, crumb and 
fry same as other croquettes. F. M. Farmer. 

CHICKEN CROQUETTES. 
Make a Bechamel sauce of 1 cup of chicken liq- 
uor, ^ a cup of cream, J a cup, each, of butter and 
flour salt and pepper, and a scant teaspoon of kitchen 
bouquet; add a beaten egg and 1 pint of chopped 
chicken; a few chopped mushroons or almonds are 
an improvement ; when the mixture is cool form into 



94 



THE WARREN COOK BOOK 



pear shape, egg-and-bread crumb, and fry in deep fat ; 
serve on a folded napkin or dish paper, inserting a 
sprig of parsley into the stem of the croquettes. 

Mrs. Janet M. Hill. 

MACARONI CROQUETTES. 
Put macaroni in boiling hot salt water, boil 20 
minutes, cut in very small pieces ; 1 cup milk, 2 table- 
spoons butter, 2 tablespoons flour; rub butter and 
flour together, then add milk, two tablespoons grated 
cheese, 1 teaspoon salt ; dip in egg and bread crumbs ; 
fry in deep fat. Mrs. C. E. Bell. 

RICE CROQUETTES. 

One cup rice, J teaspoon salt, J cup boiling 
water, yolks of 2 eggs, 1 cup scalded milk, 1 table- 
spoon butter ; wash rice, add the water with salt, cover 
and steam until rice has absorbed water; then add 
milk, stir lightly with a fork, cover and steam until 
rice is soft ; remove from fire, add egg yolk and butter, 
spread on a plate to cool, shape and roll in crumbs, 
dip in egg, again in crumbs; fry in deep fat. 

Mrs. L. G. Noyes. 

SALMON CROQUETTES. 
If cup cold salmon, 1 cup thick white sauce, a 
few grains of cayenne, 1 teaspoon lemon juice, salt; 
mix all together, cool and shape, roll in egg and 
crumb« and fry in deep fat. Approved. 

VEAL CROQUETTES. 
Two cups chopped, cold, cooked veal, | teasp. 
salt, 1-3 teasp. pepper, few grains cayenne, few drops 
onion juice volk 1 egg, 1 cut) thick sauce; mix ingre- 
dients in oT-der given. In making the sauce use rich, 
white sto^k in place of milk; cool, shape, crumb and 
fry same as other croquettes. F. M. Parmer 

VEAL CROQUETTES. 
To everv pint of veal chopped fine add this 
sauce : i pint of milk or cream, 1 large tbsp. butter, 
2 large tbsp. flour, 1 large tbsp. onion juice, 1 teasp. 
salt. 4 teasp. nutmeg grated, cavenne to taste; put 
f -e milk on to boil in a farina boiler ; rub the butter 
and flour to a smooth paste, then stir into the boiling 
milk and stir continually until thick; take from the 



ENTREES 



95 



fire and add the meat; beat thoroughly; add season- 
ing then turn on a large plate to cool ; when cold and 
hard form into cone-shaped croquettes; dip first in egg 
and then in bread crumbs and fry in boiling oil or fat. 
Serve at once. Mrs, Blood. 

VEAL CUTLET IN CHEESE. 
Beat together yolks of 2 eggs, \ cup of water, f 
cup flour, 1 tablesp. melted butter and \ cup grated 
cheese ; whip whites of eggs to a stiff froth, stir gent- 
ly in batter and set aside for 2 or 3 hours ; cut 2 lbs. 
veal cutlet into pieces the size of the palm of the 
hand, dip into batter and drop into smoking hot fat. 
Cook but 2 or 3 pieces at a time unless kettle is large. 

Mrs. DavidAlexander. 

LOBSTER CUTLETS. 
2 cups chopped lobster, \ teaspoon salt, few 
grains cayenne and nutmeg, lteaspoon lemon juice, 
yolk 1 egg, 1 teaspoon finely chopped parsley, 1 cup 
thick white sauce ; mix together and shape when cool 
in form of cutlets. Dip in egg and crumbs. Fry same 
as croquettes. Approved. 

PEACHES AND NUTS. 
Take whole firm peaches, pare them, remove the 
stone and fill the cavity formed with finely mashed 
English walnuts; put the peaches together again, 
keeping them in position by piercing them with fine 
toothpicks ; place them in steamer for 10 minutes and 
then remove and cool. Serve with sugar and whipped 
cream. Clara B. Schofield. 

TIMBALS. 

Three-fourths cup flour, \ cup milk, \ teasp. salt, 
1 egg, 1 teasp. sugar, 1 teasp. olive oil ; mix drv ingre- 
dients, add milk gradually and beaten egg, then add 
olive oil : shape, using a hot timbale iron ; fry in deep 
fat until crisp and brown; take from iron and invert 
on brown paper to drain. Mrs. L. G. Noyes. 

TOMATO TIMBALE. 

Beat 3 ecrirs and 4 volks, and add half a teasp. of 
salt, a teasp. of su^ar. 4 a teasp. of soda, 4 a teasp. of 
onion juice. % a cup of cream and f of a cup of tomato 
puree (canned tomatoes passed through a seive to 



96 



THE WARREN COOK BOOK 



remove the seeds) ; turn into buttered timbale molds 
and bake until firm; let the molds stand on several 
folds of paper and be surrounded by water at the boil- 
ing point. The water should not boil after the molds 
are set into the oven. Serve turned from the molds 
with cream sauce. Mrs. Janet M. Hill. 

CREAM SAUCE. 
Cook together \ a cup, each, of butter and flour, 
and add gradually 1 pint of milk ; let simmer 10 
minutes after all the liquid has been added; season 
with salt and pepper and add Kitchen Bouquet to 
taste. Mrs. Janet M. Hill. 

TONGUE AND MUSHROOMS IN ASPIC. 
Make the aspic by taking 3 \ pints of water, 2 
teasp. beef extract, or use more if you prefer it 
stronger, juice of 1 lemon strained, salt, few drops of 
tabasco sauce or a little black pepper, f box of Chal- 
mer's gelatine dissolved in cold water; let stand 1 
hour, then stir all over the fire until smooth ; cool and 
put into moulds; slice the mushrooms, chop fine some 
tongue; make into balls and drop into the aspic; 
when set then pour the remainder of the aspic into the 
moulds; when hard turn out on lettuce leaves and 
serve with mayonnaise. Mrs. B. W. Rogers. 

TONGUE SANDWICHES. 
Remove the hard and uneatable portions ; cut in 
small pieces about \ a pound of cold, boiled, beef- 
tongue; pound it to a paste in a mortar with the 
yolks of 3 hard boiled eggs, a teasp. of English mus- 
tard, salt and paprika ; moisten with a little white or 
tomato sauce and add Kitchen Bouquet to taste; 
spread bread prepared for sandwiches very lightly 
with butter and then with the tongue paste — the but- 
ter may be omitted — and press the pieces together in 
pairs. Serve at once. If there is delay in serving 
wrap the sandwiches in confectioner's paper or cover 
closely with an earthen bowl. Mrs. Janet M. Hill. 

QUICK ASPIC JELLY. 
Let an ounce of lean, raw ham, chopped fine, an 
onion, sliced, \ a carrot,sliced, a stalk of celery, 2 
sprigs of parsley, a bay leaf, 1 or 2 mushrooms, if at 



ENTREES 



97 



hand, and a piece of red pepper pod; simmer in 3 
cnps of cold water about an hour, then add salt to 
taste, a teasp. of beef extract, a teasp. of Kitchen 
Bouquet, and k a box of gelatine, softened in ^ a cup 
of cold water ; stir thoroughly, then strain through a 
double cheese-cloth ; mould in shallow pan ; cut in 
squares or diamonds, large or small, and use as a gar- 
nish for a dish of cold meat or a salad. 

Mrs. Janet M. Hill. 



THE WARREN COOK BOOK 



BREAD 



99 



BREAD. 

MRS. E. COWAN. 

The old saying, "Bread is the staff of life" has 
sound reason in it. Good bread makes the homeliest 
meal acceptable, and the coarsest fare appetizing, 
while the most luxurious table is not even tolerable 
without it. Opinions as to what constitutes good 
bread differ, perhaps as much as tastes and opin- 
ions concerning anything else, but all will agree that 
bread to be good ought to be light .and sweet — 
that is, free from any perceptible acid or yeasty 
taste — flaky, granular, or not liable to become a 
doughy mass and as white as the grade of flour used 
will allow. 

To obtain these qualities in bread, use the best 
flour. The best is cheapest. The Minnesota hard 
spring wheat is the equal of the best and is so much 
superior in strength that J less is used in all re- 
ceipts for bread. No rule can be given by which an 
inexperienced person can determine the grade of 
flour with accuracy, but a few hints will enable any- 
one to knoAv what not to buy. Good flour adheres 
to the hand, and, when pressed, shows the imprint of 
the lines of the skin. Its tint is cream white. Never 
buy that which has a blue- white tinge. Poor flour is 
not adhesive, may be blown about easily, and some- 
times has a dingy look. In no event should flour be 
used without being sifted. It seems like a simple 
process to make bread, but it requires a delicate care 
and watchfulness. The process which raises bread 
successfully in winter, will often make it sour in 
the summer. One may have valuable recipes and 
well defined methods in detail, but nothing but 
experience will secure the name merited by so few 
although coveted by every practical housekeeper, an 
excellent bread maker. Three things are indispensa- 
ble to success, good flour, good yeast and watchful 
care. As a general rule one small teacupful of yeast 
and 3 pints of "wetting" will make sponge enough for 
4 ordinary loaves of bread; or, if you prefer, a little 
more than 3 pints of "wetting" and 1 compressed 



L. of C. 



IOO 



THE WARREN COOK BOOK 



yeast cake Avill make the same amount. In all cases 
add the yeast last, making sure that the sponge is not 
hot enough to scald it. When placed to rise, cover 
closely. A temperature of eighty or ninety degrees 
i<j right. It is an improvement to beat the sponge 
thoroughly for fifteen minutes. 

To make good bread always be up in the morn- 
ing early to prevent the sponge becoming sour by 
too long standing, and in winter to be getting ma- 
terials warmed and in readiness for use. 

THE SPONGE. 
This is *made from warm water or milk, yeast 
and flour, (some add mashed potatoes), mixed to- 
gether in the proportion of 1 pint wetting, (water 
or milk ) , to 2 pints of sifted flour ; when milk is used 

1 I must be first scalded and then cooled to blood heat. 
The scalding tends to prevent souring. If the wet- 
ting is too hot the bread will be coarse; when water 
is used a tablespoonful of lard or butter makes the 
bread more tender. Bread made from milk is of 
course more tender and nutritious and requires less 
flour and less kneading. "The Buckeye." 

YEAST. 

3 large, old potatoes pared, soaked and boiled un- 
til broken in small pieces ; \ cup of loose hops boiled 
in 1 quart of water; drain and mash potatoes, add 
the hop water and enough more hot water to make 

2 quarts ; strain, rubbing all the potato through ; put 
it on to boil, and when boiling add f of a cup of flour 
which has been Avet to a smooth paste in cold water, 
and J of a cup of sugar ; boil 5 minutes, stirring well ; 
let cool, add § of a cup of yeast and when well risen 
add J cup of salt; keep in a covered jar in a cool cel- 
lar. Bread made of this yeast will not sour even in 
hot weather. Mrs. W. J. Alexander. 

YEAST. 

Take 12 large potatoes and boil in 2 quarts of 
water ; when done pour the water over 2 cups of flour ; 
mash the potatoes and put in with the water and 
flour ; take 1 small handful of hops, add boiling wat- 
er, boil a few minutes, then strain into the mixture, 



BREAD 



IOI 



and add 1 cup of sugar and \ cup of salt ; when cool 
add 2 good yeast cakes. This will keep for weeks in 
a cool place. Mrs. M. I. Mead. 

YEAST. 

2 quarts of water, 3 handfuls of hops; boil 20 
minutes; boil six large potatoes in the hop water and 
when done mash them line, then add 1 cup of sugar, 2 
tablespoonf uls of ginger and 2 of salt ; when cool stir 
in \ cup of good yeast; keep it warm until it foams. 

Mrs. A. J. Collins. 

LIGHTNING YEAST. 
Mash fine 6 medium sized boiled potatoes and 
mix with them 1| tablespoonfuls each of flour, salt 
and sugar; beat well together, then add \ pint boil- 
ing water ; beat again and follow with a whole pint of 
boiling water; stir again and cool by adding 1 pint 
of cold water; then add a cake of Yeast Foam which 
has been dissolved in \ cup of tepid water; let 
stand in a warm place about 10 hours, after which it 
is ready for use. Never set bread at night with this 
yeast but in the morning take \ yeast and \ water 
(a pint of each makes 2 loaves), add a pinch of 
salt, a tablespoonful of sugar and a tablespoonful 
of lard to each loaf ; mix into a large loaf, moulding 
until it does not stick to the board; keep in a warm 
place till light, then mould into loaves; keep warm 
again until light enough for the oven; bake 50 or 
GO minutes. The above amount of yeast is sufficient 
for three bakings of 2 loaves each, and should be 
kept in a cool place until used. If directions are fol- 
lowed this bread may be out of the oven before 11 
o'clock a. m. Mrs. F. M. Knapp. 

BREAD. 

Take 1 pint of milk, scald, and add a piece of 
lard or butter the size of a butternut, 1 tablespoonful 
of sugar, and a pint of water ; when luke warm add a 
small cup of potato yeast and flour enough to make 
a moderately stiff batter; beat thoroughly, when 
light add flour enough to stiffen and knead on the 
board for 20 minutes or \ hour ; cover closely, and set 
to rise. If the sponge is made about 7 o'clock p. m. 
it will be ready to knead before going to bed. In the 



102 



THE WARREN COOK BOOK 



morning put into pans the first thing and it will be 
ready for the oven by 8 :30, or sooner. 

Mrs. W. J. Alexander. 

BREAD. 

Soak 1 compressed yeast cake in a little cold 
^vater for 1 hour, then take 1 pint new milk, 1 pint 
warm water, 1 teaspoonful of salt, 2 teaspoonfuls 
lard or butter, 2 teaspoonfuls brown sugar, add the 
yeast cake ; mix stiff in a bread bowl ; then mould well 
on the board, return it to bowl and set to rise; next 
morning mould into loaves without any flour and set 
to rise before baking. Follow directions closely and 
you will have elegant bread. Mrs. Fred Darling. 

BREAD. 

Mash 2 small potatoes into 1 quart potato water, 
i pint milk (scalded), when luke warm stir in flour 
enough to make a stiff batter ; then add 1 compressed 
yeast cake previously soaked in water, and beat all 
thoroughly ; set in warm place all night ; in the morn- 
ing add a good pinch of salt, 1 iron spoon sugar, 1 iron 
spoon lard, (not melted) ; stir in enough flour to 
make it the right consistency to mould on board; 
mould 20 minutes; place back in mixing bowl to rise; 
when very light shape into loaves; place in tins and 
let rise once more; when light enough, put in hot 
oven; bake from f to 1 hour. This quantity will 
make 4 small loaves. Mrs. Dwight Cowan. 

BREAD. 

Take 1 quart of milk, let it come to a scalding 
heat, pour into kneading bowl and stir in flour until a 
stiff batter; let this stand until it becomes cool 
enough to put in one cup of yeast; then add enough 
flour to make stiff as before; when light, add salt, 
knead as soft as possible ; let it rise again ; when 
light make into loaves; let rise again and bake. 

Mrs. M. I. Mead. 

BROWN BREAD. 
1 pint boiling water made into mush with corn 
meal ; when this is done, take about 1 quart of flour 
in a pan ; add the mush, to it, and \ cup Porto Rico 
molasses and a little salt; when cool enough add 1 
cup of sponge, and make into a loaf with the flour; 



BREAD 



put into baking tins and let it raise to the top ; bake 1 
hour and 10 minutes in a slow oven. This recipe 
makes enough for 1 loaf. Mrs. G. C. James. 

STEAMED; BROWN BREAD. 
1 cup molasses, 2^ cups sour milk, 1 teaspoonful 
soda in 1 teaspoonful hot water, 2 large cups graham 
flour, 14 teacupfuls corn meal, 1 teaspoonful salt: 
steam 3 hours, put in oven a few minutes after. This 
will make 6 1 pound baking powder cans full. Fill 
the cans | full with dough. Mrs. S. E. Walker. 

BROWN BREAD STEAMED. 

3 cups graham flour, 1 cup corn meal, 2 cups sour 
milk, ^ cup molasses, \ cup sugar, 2 level teaspoon 
fuls soda dissolved in hot water, 1 cup raisins, if de- 
sired; fill into 1 pound baking powder cans about 
2-3 full, and steam 2^ hours. If moist over the top when 
done, put in oven long enough to dry off. Hold cans 
bottom side up while hot and it will gradually slide 
out, Mrs. J. Gleavc. 

BROWN BREAD WITH COMPRESSED YEAST 

CAKE. 

Stir into 1 quart of boiling water enough bolted 
corn meal to make a mush ; let it cook a few minutes, 
stirring all the time to prevent burning ; remove from 
the stove and add 1 cup Porto Rico molasses, 2 ta- 
blespoonfuls sugar, a piece of lard the size of a lavge 
walnut, a little salt; let it get cool, and add 1 com- 
pressed yeast cake, previously soaked in \ cup tepid 
water; it is now ready to sift in the wheat flour, keep 
sifting in the flour until stiff enough to mould on 
the board without sticking, (do not add flour after 
your bread is on the board, as that will spoil any 
bread) ; mould 20 minutes and then place in bread 
bowl and let rise until morning, in a warm room. 
In the morning mould down and shape into loaves> 
(do not mould only long enough to shape the loaves 
nicely) , put into baking tins, let rise and then bake in 
moderate oven 1 hour. This quantity will mak< s 2 
large loaves. Peoria A. Cowan. 

BOSTON BROWN BREAD. 
1 cup corn meal flour, or granulated corn meal, 3 
cups graham flour, 2 cups sour milk, 2 teaspoonfuls 



104 THE WARREN COOK BOOK 

(scant) saleratus, 1 cup molasses, 1 coffee cup raisins, 
h cup sugar ; steam *2\ hours in pound baking powder 
cans. This recipe will make 6 loaves. 

Mrs. W. D. McLaren. 

BROWN BREAD. 
Stir into 1 pint boiling water enough corn meal 
i.o make a good mush ; let cook a few minutes ; remove 
from stove and add J cup Porto Rico molasses, 1 ta- 
blespoonfui sugar, a pinch of salt; let it cool; add 
1 cup bread sponge, and stir in flour enough to al- 
low it to be moulded on board ; mould 15 minutes ; 
put in baking pans to rise; Avhen light place in oven 
and bake slowly 1 hour. Mrs. Dwight Cowan. 

BROWN BREAD. 

1 pint sour milk, \ cup of New Orleans molasses, 
3 cups graham flour, 1 teaspoonful soda, 1 teaspoon- 
ful salt; bake slowly 1 hour. Mrs. SmVey. 

BROWN BREAD. 
±i cups sour milk, J cup molasses, 2 cups graham 
flour, 1 (heaping) teaspoonful soda, pinch of salt; 
bake 1£ hours in very slow oven in baking powder 
cans. Mrs. D. Cowan. 

BOSTON BROWN BREAD. 

2 cups corn meal, H cup of flour, 2 cups sour 
milk, 1 cup sweet milk, J cup molasses, 1 tablespoon- 
ful soda, 1 teaspoonful salt; steam three hours, then 
set in oven and brown. Mrs. Keegan. 

BROWN BREAD. 
1 quart boiling water, thicken with corn meal 
like mush ; put into mixing bowl and add 1 large cup 
New Orleans molasses; when cool, add 1 cake of 
compressed yeast dissolved in \ cup tepid water ; mix 
with wheat flour and knead thoroughly as wheat 
bread; let it rise over night and in the morning 
shape into loaves, handling as little as possible; let 
it get very light and bake as wheat bread. 

Mrs. I. G. Lacy. 

BOSTON CORN BREAD. 
1 cup of sweet milk, 2 cups sour milk, 2 teaspoon- 
fuls of soda, \\ cup of molasses, a cup of flour, 4 
cups corn meal; steam 3 hours and brown a few min- 
utes in the oven. Mrs. C. E. Cobb. 



BREAD 



BOSTON CORN BREAD. 
2^ cups sour milk, \ cup molasses, 1 heaping 
teaspoonful soda, 2 cups corn meal, 1 cup graham or 
wheat flour, 1 teaspoonful salt; steam 3 hours, then 
set in oven and brown. Mrs. J. W. Crawford. 

DUTCH BREAD. 
1 pint bread sponge, 2-3 cup sugar, 2 eggs, \ cup 
milk, 2 tablespoonfuls shortning, (\ butter and lard), 
add flour enough to make it stiff enough to stir with a 
spoon ; let rise until light ; put in pans ; wash over 
with cream and sprinkle with sugar and cinnamon, 
putting a little butter over all; let stand until light 
and bake \ hour. Mrs. James Roy. 

ENTIRE WHEAT BREAD. 

1 quart water, (a little more than tepid), 2 
quarts entire wheat flour, 4 tablespoonfuls New Or- 
leans molasses, 3 tablespoonfuls sugar, 1 even tea- 
spoonful soda, \ teaspoonful salt, butter size 
of an egg, 1 compressed yeast cake; stir well the wat- 
er, molasses, butter, salt, sugar and soda, and 1 quart 
of the flour; then add yeast cake, previously dissolved 
in a little Avater, add the rest of the flour, stir until it 
drops from the spoon ,let stand over night. In the 
morning stir down and put in tins; let it rise and 
then bake \\ hours. Mrs. S. P. Schimmerhorn. 

EINTIRE WHEAT BREAD. 

2 generous quarts of unsifted flour, \\ pints 
warm water, 1 tablespoonful of butter, 1 tablespoon- 
ful of sugar, \ tablespoonful of salt, \ cake com- 
pressed yeast or \ cup home-made yeast. 

This will make 2 loaves of bread and a pan of 
rolls. Many people confound entire wheat flour with 
graham, but it is very different. -Graham is a coarse- 
ground wheat meal; entire wheat flour is the whole 
wheat — with the coarse husk discarded, of course — 
ground to a fine flour. It gives a brown loaf or roll, 
but a delicious one — smooth and fine. 

After sifting the flour into a bread bowl, put aside 
a cupful for use in kneading the bread later, and put 
the sugar and salt with the remainder. If the yeast 
be compressed, dissolve it in a small quantity of wat- 
er; pour the remaining water and the yeast into the 



io6 



THE WARREN COOK BOOK 



bowl, and finally add the butter, somewhat soft- 
ened by standing in a warm place for a while; beat 
the dough vigorously with a strong spoon, and when 
it gets smooth and light, sprinkle a moulding 
board with a part of the Hour that was reserved, 
and turn the dough out upon the board; knead until 
smooth and elastic, say from 20 minutes to \ an hour, 
then return to the bowl, and after covering first with 
a clean towel and then with a tin or wooden cover, 
let it rise for about 8 hours in a temperature of about 
70 degrees. If the temperature be lower than 70 de- 
grees, more time will be required for the rising, and, 
of course, if it will be higher, less time will be need- 
ed. 

If the dough be mixed in the morning and kept 
for 4 or 5 hours in a temperature of 80 or 90 degrees, 
it will be in a condition for baking in the afternoon. 
When it has risen, butter lightly 2 bread pans and 1 
roll pan. Make enough rolls to fill the pan, shaping 
them with the hands ;then put the remainder of the 
dough on a board and divide it into 2 loaves. Let the 
rolls and loaves rise till they are double their original 
size, then bake in a moderate oven — the rolls for \ 
an hour and the bread for 1 hour. Miss Parloa 

ENGLISH CURRANT CAKE. 
3 pounds sifted flour, \\ pound butter and lard, 
\ pound of soft white sugar \ pound cleaned currants, 
2 ounces candied lemon peel, 1 yeast cake, sweet milk 
to mix; rub butter and sugar into flour until fine like 
meal ; chip lemon peel, wash currants and add while 
the mixture is dry; scald milk and mix into a stiff 
batter like biscuit dough; dissolve yeast cake and 
w ork well in ; put in warmed greased pans in shape of 
buns, and set to rise over night ; bake in slow oven. 

Mrs. W. P. Mitchell. 

GRAHAM BREAD. 

In making graham bread, use hop yeast, setting- 
sponge at night, mixing stiff as can be stirred with 
iron spoon; in the morning take 3 large cups of 
sponge, 1 large cup New Orleans molasses, 1 large 
cup warm water, butter or lard size of small egg, 
and stir thoroughly with spoon; then add a pint of 



BREAD 



I07 



graham flour and wheat flour enough to make a very 
stiff batter. This makes 2 loaves ; let rise slowly un- 
til very light. Mrs. M. J. Danforth. 

GRAHAM BREAD. 
2\ cups sour inilk, 2\ teaspoonfuls soda, dissolve 
soda in a little water ; then add to milk, \ cup brown 
sugar, 2-3 cup of molasses, pinch of salt, 4 cups gra- 
ham flour, add \ cup of seeded raisins; put in tins, 
raise 1 hour and bake 1 hour. 

Mrs. W. M. Robertson. 

GRAHAM BREAD, 
2 cups graham flour, 1 cup white flour, scald 1-3 
of this mixture ; mix with water like stiff cake, add \ 
yeast cake, let raise over night ; in the morning add \ 
cup sugar, teaspoonful salt, a very little soda, if it 
seems sticky add more flour; put in tins and when 
ligh bake. Mary H. James. 

GRAHAM BREAD. 

1 cup molasses, 1 teaspoonful soda, put in a pan 
and warm until it foams; add 1 pint of sweet milk; 
stir in 3 cups of graham flour and 1 small teaspoon 
salt, take another cup of graham flour and stir in 2 
teaspoonfuls baking powder; stir all together and 
bake \\ hours in a moderate oven. 

Mrs. W. D. McLaren. 

GRAHAM BREAD. 

2 cups sour milk, 1 cup molasses, 2 tablespoon- 
fuls melted butter, 2 teaspoonfuls of soda, pinch of 
salt, graham flour to make as stiff as pound cake: 
bake 1 hour. M. W. 

OAT FLAKE BROWN BREAD. 
1 pint white bread sponge, 1 tablespoonful salt, 2 
cups oat flake, over which pour 2 cups boiling water, 
and allow to cool before putting into the sponge, add 
\ cup molasses, and white flour until it is too stiff 
to stir with a spoon; let rise in a bowl, when light 
enough put into bread pans and rise again; bake a 
full hour. This will make 3 loaves. 

Mrs. David Alexander. 

RYE BREAD. 

Make the same as my graham bread, except use 
rye flour instead of graham. Mrs. M. J. Danforth. 



The warren cook book 



SALT RISING BREAD. 
A pinch of salt and soda in a bowl ; pour in a cup 
of boiling water; when cool enough not to scald, stir 
in shorts enough for a thick batter; keep in a warm 
place over night ; in the morning put about 2 quarts 
of flour in bread bowl ; pour in a cup of boiling Avater 
and cool with a cup of new milk; then stir in the 
emptyings and let rise; when light, knead into 
loaves and let rise to bake. Mrs. Nelson Ensworth. 

SALT RISING BREAD. 
1 teacup shorts, a pinch of soda; mix a batter 
with warm water or milk; set in a warm place over 
night; in the morning mix a batter with salt, milk 
and flour; stir in the emptyings; let rise; pour in a 
pan of flour and add 1 pint more water or milk; 
knead into loaves and let rise to bake. Take some 
of the light dough and knead in shortning for light 
biscuit. Mrs. S. E. Orr. 

PARKER HOUSE ROLLS. 

With 2 quarts sifted flour, 2 tablespoonfuls 
melted butter, 2 tablespoonfuls sugar, a little salt, 
well worked together; make a sponge with warm 
milk and add 1 dissolved yeast cake; when it is light- 
er add flour and mould for 20 minutes; let rise 
again, roll it out, cut into thin cakes, butter the top 
and fold them half over and set to rise again; bake. 

Mrs. C. D. Crandall. 

PARKER HOUSE ROLLS. 

^ pint sweet milk, ^ tablespoonful melted lard, 
i tablespoonful melted butter, 1 tablespoonful sugar, 
1 teaspoonful salt, 1 compressed yeast cake, 1 quart 
flour ; scald milk, then add sugar, salt, lard and but- 
ter; Avhen luke warm, stir in flour, ( after sifting a 
few times), and yeast cake, knead into a loaf; let 
rise very light; roll out; spread with butter; cut with 
biscuit cutter; fold over, bringing edges even; place 
in tin and let rise; bake in a quick, hot oven; butter 
over the top after placing them in the tin, and also 
after baking. Mrs. L. T. Borchers. 



BREAD 109 



no 



THE WARREN COOK BOOK 



MUFFINS, GEMS, ETC., 

HRS. S. E. WALKER. 
BAKING POWDER BISCUIT, NO. 1. 
Two cups flour, 2 teasp. baking powder, 1 teasp. 
salt, 1 tablsp. butter, 1 tablsp. lard, f cup milk and 
water, in equal parts; mix the flour, baking powder 
and salt and sift twice; work in the butter and lard 
with the tips of the fingers ; add gradually the liquid, 
(more or less as required according to quality of the 
flour), mixing with a knife until of the consistency 
of a soft dough ; toss on a floured board ; pat and roll 
lightly until \ inch in thickness; cut into shape and 
bake in a hot oven 15 minutes. Mrs. S. J. D. 

TWIN BISCUIT. 
Use recipe for Baking Powder Biscuit, No. 1 ; 
roll a little less than \ inch in thickness, brush over 
with melted butter and put together in pairs ; bake in 
a quick oven from 12 to 15 minutes. 

BAKING POWDER BISCUITS, NO. 2. 
One quart of sifted flour, 2 tablsp. of lard or but- 
ter, \ teasp. of salt, 3 teas]), of baking powder; mix 
together; add sufficient milk to form a very soft 
dough ; knead little as possible ; roll out quickly and 
bake in hot oven. Mrs. W. 

MAPLE SUGAR BISCUITS. 

One cup maple sugar, broken in pieces the size 
of hickory nuts, \ cup of white sugar, f cup of butter, 
1 cup of milk, 1 egg, 2 teasp. baking powder, flour 
enough to roll moderately stiff; press a lump of sugar 
firmly on each biscuit just before putting in oven. 

GRAHAM BISCUIT. 
One and one-third cups flour, two-thirds cup gra- 
ham flour, 2 teasp. baking powder, \ teasp. salt, 2 
tablsp. butter, f cup milk ; mix the flour, baking pow- 
der and salt and sift twice ; work in the butter with 
the tips of the fingers; add the milk gradually; toss 
on a floured board, pat and roll to J inch in thickness ; 
cut into shape and bake in hot oven 12 to 15 minutes. 



MUFFINS, GEMS, ETC. 



Ill 



JOHNNY CAKE. 
One cup corn meal, 2 cups of flour, J cup sugar, 
| cups butter, soft, 1 cup sweet milk, 3 eggs, 3 teasp. 
baking powder ; bake in 2 cakes. Alzora Bashline. 

JOHNNY CAKE, NO. 2. 

Two cups of corn meal, 1 of flour, 1 cup of sweet 
milk, 1 cup of sour milk, 1 egg, 1 tablsp. of melted 
butter, 1 teasp. of baking powder in flour, \ teasp. of 
soda in sour milk, 1 tablsp. of sugar. Mrs. Gemmill. 

BREAKFAST CAKE. 

Two teasp. each of sugar and butter, 2 eggs, 1 cup 
of milk, 1 scant quart of flour, 3 teasp. baking pow- 
der; steam 35 minutes. To be eaten hot. B. K. 

CORN CAKE. 

Six tablsp. melted butter, 6 small tablsp. sugar, 1 
cup of sweet milk, 3 eggs, 1 cup of corn meal, 2 cups 
of wheat flour, 3 teasp. baking powder, a little salt. 

C. W. 

SPOON BREAD. 

Four eggs beaten separately, 1 cup of cooked 
hominy grits, 4 tablsp. of corn meal, 1 pint of milk. 
1 teasp. of sugar, 1 of salt, 1 baking powder, 1 tablsp. 
' butter ; bake in a pan until thoroughly done ( about 
J hour) ; cut out with a spoon ; eat hot, with plenty of 

BALOON FRITTERS. 
Boil in 1 pint of water a dessert spoon of fresh 
butter, pour scalding hot oyer a light pint of 
flour, and beat until cold, add the well beaten yolks of 
() eggs, and just before cooking the perfectly light 
whites; fill a skillet with lard and when boiling hot 
drop in the batter, a tablespoon at a time. It only takes 
a few minutes to cook them ; put them in a warm oven 
in a dry towel for a short time to remove superfluous 
grease. Serve hot. Mrs. W. K. Jacobs.. 

FRITTERS. 

Two eggs, \ pint sweet milk, 1 teasp. of salt, 2 
cups of flour, 1 small teasp. of baking powder; drop 
from teaspoon in hot lard and fry. Serve hot. 

Mrs. Dwight Cowan. 



112 



THE WARREN COOK BOOK 



PARSNIP FRITTERS. 
Scrape, and if large cut them; put into well 
lilted boiling water and boil until tender ; then mash, 
adding to 4 or 5 parsnips a heaping teaspoon of flour, 
and 1 or 2 eggs well beaten, pepper and salt to taste; 
form the mixture into cakes f of an inch thick; fry 
on both sides in a little butter a light brown. Serve 
hot. Mrs. Will Watson. 

CORN FRITTERS. 

One cup corn, 1 egg beaten, J teaspoon salt, a 
pinch of pepper, 2 tablespoons flour, 1 tablespoon 
sweet milk, one-third teaspoon baking powder; mix 
all together and drop by spoonfuls on a well greased 
griddle of part butter and part lard; fry a delicate 
brown on both sides. Mrs. I. G. Lacy, 

Mrs.S.E.Walker. 

JOLLY BOYS FRITTERS. 

Two and one half heaping tablespoons of sifted 
yellow corn meal, 2 heaping tablespoons flour, 1 table- 
spoon of su<?ar, 1 saltsnoon of salt, 1 tablespoon of 
baking powder ; beat 1 large egg and add to the dry 
mixture; add milk enough to make a stiff drop bat- 
ter; beat well and drop by teaspoon into hot lard. 
Eat with maple syrup. Mrs. B. T. R. 

JEMS. 

In baking gems, remember to have a hot oven, 
and heated, well greased pans. 

GRAHAM GEMS. 

Butter the gem pans thoroughly and put where 
they will get very hot. 1 cup graham flour, 1 cup 
sweet milk, 1 egg beaten light, 1 tablespoon sugar, 
butter the size of large walnut, 1 teaspoon cream of 
tartar, 4 teaspoon soda, pinch of salt; beat up quick 
and hard ; do not stir. Mrs. Mark Jamieson. 

GRAHAM GEMS. 

One pint buttermilk, 1 teaspoon of soda, a little 
salt, 1 egg, \ cup sugar, 1 tablespoon of lard ; thicken 
with graham flour and bake in gem tins. 

Mrs. Hoffman. 



MUFFINS, GEMS, ETC. 



"3 



GRAHAM GEMS. 

One-half cup of butter, 1 cup .milk, 1-3 cup of 
sugar, 1 teaspoon baking powder, 2 cups graham 
Hour, 2 eggs. Bake in very hot oven. 

Mrs. James Hand. 

GRAHAM GEMS. 

One scant quart graham flour, 2 teaspoons bak- 
ing powder, 3 teaspoons of sugar, \ teaspoon of salt; 
mix well together and wet with 1 pint of milk. Bake 
in gem pans in a hot oven. Mrs. Hiram G. Eddy. 

OAT MEAL GEMS. 
1 cup of cold water, 1 cup sour milk, 2 table- 
spoons of sugar, 2\ cups of fine oat meal, 1 teaspoon 
of salt, \ teaspoonful of soda. Household. 

WHEAT GEMS. 

1 egg, \\ cups sweet milk, 2 cups flour, 2 tea- 
spoons of baking powder, 1 tablespoonful melted 
butter. Bake in very hot oven in very hot gem pans. 

Mrs. I. G. Lacy. 
GRAHAM GEMS. 
1 egg, \ cup sugar, 1 large tablespoon butter, 
scant cup of milk, 2 teaspoons baking powder, \ cup 
of flour, 1 cup of graham flour, makes 10 or 12 gems. 

Mrs. W. J. Richards. 
CORN GEMS. 
1 cup flour, 2 eggs, 2 tablespoons of sugar, 1 cup 
corn meal, 2 tablespoons melted butter, 2 teaspoons 
baking powder, a pinch of salt, bake in a quick oven. 

Mrs. J. M. Seigfried. 
BREAKFAST MUFFINS. 

Take 1 quart of flour and stir in 3 teaspoons bak- 
ing powder, 1 pint of milk, 3 eggs, 3 tablespoons sug- 
ar, butter size of an egg ; bake in gem tins or muffin 
rings. Mrs. David H. Siggins. 

CORN MUFFINS. 
1 large cup sweet milk, 2 eggs, 4 tablespoons 
sweet cream, 2 teaspoons baking powder, 1 cup of 
flour, 1 cup corn meal, a little salt. For wheat muf- 
fins use this receipt substituting wheat flour for the 
corn meal. Very reliable. Mrs. Weston Beaty. 



ii 4 



THE WARREN COOK BOOK 



DAINTY CORNMEAL MUFFINS. 

2 eggs, 2 tablespoonfuls of white sugar, 1-J cups 
of sweet niilk, J teaspoon of salt, 1 cup of white In- 
dian meal, 2 cups of flour, a tablespoon of melted but- 
ter, and two heaping teaspoons of baking powder ; sift 
the baking powder into the flour. Begin with the 
eggs and add all the other ingredients in the order 
above given and bake in gem pans in a hot oven for 
20 minutes. They are delicious. Mrs. S. E. W. 

WHEAT MUFFINS. 
-J cup of sugar, 2 teaspoons melted butter, 1 egg, 
1 cup of sweet milk, 1 cup of flour, 2 heaping tea- 
spoons baking powder, a little salt. 

Mrs. J. W. Crawford. 

MUFFINS WITH COCOA. 
-| cup of butter, J cup of sugar, 1 egg, f cup of 
milk, H cups of flour, \ cup cocoa, 2 rounded tea- 
spoons baking powder. Cream the butter and sugar, 
add the yolk of the egg, sift the flour and baking 
powder together 3 times, add the mixture alternately 
with the milk, beat the white of the egg to a stiff froth 
and fold in carefully. Fill hot gem pans half full, 
bake in a quick oven 15 or 20 minutes. 

Clara B. Scofield. 

CORN MEAL MUFFINS. 
2 cups of flour, f cup of corn meal, \ cup of but- 
ter, \ cup of sugar, 2 eggs well beaten, 1 cup of sweet 
milk, 3 teaspoons baking powder. This recipe makes 
12 large muffins. Berta T. Kitchen. 

EICE MUFFINS. 
1 cup boiled rice, 1 pint of flour, 2 eggs, 1 tea- 
spoon lard or butter, 1 teaspoonful of salt and enough 
milk to make a thin batter ; beat hard ; bake quick in 
small tins. Lucy Marie Cowan. 

RICE MUFFINS. 
1 pint flour, 1 cup milk, 2 eggs, 2 teaspoons bak- 
ing powder, butter the size of an egg; beat the yolks 
of the eggs with the butter, then add the whites well 
beaten ; sift baking powder with the flour and mix all 
together in a batter ; bake in muffin rings. 

Mrs. L, B. Hoffman. 



MUFFINS, GEMS, ETC. 



MUFFINS. 

2 cups of flour, salt, 2 teaspoons baking powder, 
1 tablespoon butter, 1 tablespoon sugar ; beat one egg 
stiff in a tea cup and fill with sweet milk ; beat into a 
batter and bake in muffin rings. Mrs. J. C. Thomas. 

MUFFINS. 

1 tablespoon of butter, 2 tablespoons of sugar, 2 
eggs, 2^ cups milk, 6 cups flour, 3 teaspoonful of bak- 
ing powder, a little salt ; leave out sugar if you pre- 
fer ; nice for tea instead of biscuit. 

Mrs. W. V. Hazeltine. 

POP OVERS. 

1 pint of milk, 1 pint of flour, 2 eggs, and a pinch 
of salt. Bake thirty minutes. Mrs. Will Watson. 

POP OVERS. 

2 cups of milk, 2 cups of flour, 2 eggs, 1 even tea- 
spoonful salt ; beat the eggs separately and well ; add 
the whites last, beat all well together. Bake in gem 
pans or rings. Mrs. J. B. Allen. 

POP OVERS. 

1 cupful of milk, 1 egg, 1 cupful of flour and a lit- 
tie salt; beat well and put a tablespoon of the batter 
in verv small tin pans ; bake quickly and eat immedi- 
ately. C. J. W. 

SALLY LUNN. 

3 tablespoons melted butter, 4 cup sugar, 1 cup 
sweet milk, 2 cups flour, 1 egg, 3 teaspoons of baking 
powder. Bake in muffin rings or small patty pans. 
Nice for tea, warm. Mrs. 0. D. Crandall. 

CORN GRIDDLE CAKES. 

2 cups sour milk, 1 cup corn meal, \ cup wheat 
flour, 1 egg beaten light, I teaspoonful of soda, pinch 
of salt, Mrs. Mark Jamieson. 

FLANNEL CAKES. 
1 quart milk, 3 tablespoons of yeast, 1 tablespoon 
melted butter, 2 eggs well beaten, 1 teaspoon salt, 
flour to make good batter ; set sponge over night. In 
morning add butter and eggs. Mrs. Geo. Noyes. 

BREAD FRIED CAKES. 
Take any bits of bread you may have left after 
meals, soak them in milk, or milk and water, until 
perfectly soft; mash fine; add 2 eggs, pinch of soda, 



n6 



THE WARREN COOK BOOK 



salt to taste, and enough flour to make them fry nice- 
ly ; drop the spoonfuls into hot butter or lard. 

Home Comfort Cook Book. 

PANCAKES WITHOUT EGGS. 
2 cups graham flour, 1 cup white,. 2 cups butter- 
milk, 1 teaspoon salt, 1 heaping teaspoon soda, 1 pint 
of bread crumbs soaked until soft ; add water if neces- 
sary to thin batter. Mrs. E. R. Peirce. 

PANCAKES WITHOUT EGGS. 
1 pint of sour milk, add a pinch of salt, flour 
enough to make a stiff batter, beat perfectly smooth, 
the last thing before baking add a level teaspoon of 
soda dissolved in hot water ; add enough sweet milk to 
make thin enough for baking on a hot griddle. 

CORN PANCAKES WITHOUT EGGS. 
Same as above recipe except in place of all flour 
use \ cup corn meal. M. J. D. 

SWEET MILK PANCAKES. 

1 pint of sweet milk in which dissolve \ teaspoon 
soda, 1 cup of flour in which mix 1 rounded teaspoon 
baking powder ; put together and add a pinch of salt 
and enough flour to make the right consistency for 
baking on a hot griddle. Mrs. Lizzie Garfield. 

Buckwheat batter can be kept perfectly sweet by 
pouring cold water over that left from one morn- 
ing, and which is intended to be used for raising the 
next morning's cakes. Fill the vessel entirely full of 
water and put in a cool place; when ready to use, 
pour off the water, which absorbs the acidity. 

PAN CAKES. 
Enough flour is added to a quart of sour milk to 
make a rather thick batter. The secret is, that it is 
left to stand over night instead of being finished at 
once. It may stand to advantage 24 hours. Next 
morning add 2 Avell beaten eggs, and salt, also \ tea- 
spoon soda dissolved in warm water. Bake at once. 

Mrs. Boyce. 

BUCKWHEAT CAKES. 
Take of equal parts of buttermilk and water, 1 
quart, \ cup yeast, a little salt ; stir into a batter with 
buckwheat flour, let rise over night; in the morning 
add \ teaspoon soda, dissolved in a little water. Bake 
on a hot griddle. Successful Housekeeper, 



MUFFINS, GFMS, ETC. 



117 



WAFFLES. 
1 quart of flour, 1 large pint of sweet milk, 2 
eggs, 3 tablespoons butter, 2 teaspoons baking powd- 
er, a little salt ; rub the butter through the flour 
thoroughly, add salt and baking powder, when ready 
to bake beat the eggs and add to the milk and then to 
the other ingredients. Ellen W. Beaty. 

WAFFLES. 
1 pint of SAveet milk, ^ cup melted butter, sifted 
flour to make soft batter; add the well beaten yolks 
of 3 eggs, then the beaten whites, lastly 2 teaspoons 
baking powder. Mrs. Lucy Noyes. 

WAFFLES. 

3 eggs, \ pint of milk, 2 ounces of butter, 2 ounces 
of powdered white sugar, § of a pound of flour sifted, 
h teaspoonful of cinnamon ; warm the butter and milk 
together^ beat the eggs well and pour them in the 
milk ; sprinkle in the flour, sugar and spice gradually 
until it becomes a thick batter; heat waffle irons, 
grease well and pour in some of the batter ; shut the 
irons tight and bake on both sides by turning the 
irons. Mrs. W. A. Greaves. 

NICE WAFFLES. 

1 pint of sour milk, 1 teaspoon salt, tablespoon 
melted butter, 3 eggs beaten separately, flour to make 
thick batter, and 1 teaspoon of soda dissolved. Sweet 
milk may be used, in which case substitute 2 tea- 
spoons of baking powder for the soda. C. J. W. 

In cooking pancakes and waffles, be sure to use 
only enough grease to keep them from sticking to the 
griddle or waffle iron. Have the griddle hot; cook 
the cakes until the edges are full of bubbles, then turn. 
If doughey inside, the griddle is too hot; if leathery 
and heavy, not hot enough. A teaspoon of brown sug- 
ar will make cakes brown nicely. The addition of 
some soaked bread crumbs, mashed fine, or a little 
cold rice soaked in milk until soft, makes them very 
tender and delicious. 



Il8 THE WARREN COOK BOOK 



PUDDING 



II 9 



PUDDING. 

MRS. C. D. CRANDALL. 

BOILED PUDDINGS. 

Be sure there is sufficient water in the kettle to 
boil the length of time the pudding requires. Scald 
a good bag, sprinkle with flour, turn inside out and 
put in the batter. Tie tightly leaving room for pud- 
ding to swell. Plunge in the kettle of boiling water, 
cover and do not disturb until done. 

STEAMED PUDDINGS. 

Place a cloth under the cups or pudding dish, 
and one over the pudding to absorb moisture. Have 
a steady fire and be sure there is sufficient water be- 
neath to furnish steam the required time. 

BAKED PUDDINGS. 
Earthen ware is preferable for a pudding dish, 
though tin or granite ware may be used. Butter dish 
carefully before putting in the pudding and bake in 
an even temperature. Do not cook custards too long 
or they become watery. 

APPLE DUMPLINGS. 
One quart flour, 3 teaspoons baking powder, 
1 heaping teaspoon salt, 1 tablespoon of lard. Either 
milk or water ( milk is best ) to make dough as for bis- 
cuits; work as little as possible, roll out and cut in 
squares; have apples pared and cored; if small put 
one whole apple in each square ; if large, \ with a lit- 
tle sugar. Bring the corners up well around the ap- 
ples and pinch together inclosing the apple in the 
dough ; steam \ hour. Place a napkin in the steamer so 
when the dumplings are done they can be lifted out 
without breaking. Have the water boiling when 
steamer is set on. This is enough for 8 or 9 dump- 
lings. Mrs. W. A. M. 

APPLE PUDDING. 
4 large or 5 small apples grated, 1 good cup sug- 
ar, yolks of 2 eggs, pinch of salt, pinch of cinnamon ; 
mix with a fork all together, beat the whites of the 
eggs stiff and put into the pudding still beating with 
the fork. Have the pudding dish hot with a lump of 



120 



THE WARREN COOK BOOK 



butter in it, and bake in a pan of hot water for half 
an hour. Eat with hard sauce or sugar and cream. 

Mrs. Hoffer, Jamestown. 

APPLE PUDDING. 
One quart stewed apples, J pound butter, 4 eggs, 
1 cup grated bread, a little nutmeg ; sweeten to taste. 
Bake in a pudding dish. 

BAKED APPLES. 
Core apples with an apple corer. Bake with 
plenty of sugar. When done fill center with broken 
walnuts and pecans. Serve with whipped cream. 

S. S. R. 

ALMOND PUDDING. 
Blanch £ pound sweet almonds and pound fine. 
Add 1 large spoon rose water, or other flavoring, if 
desired. Beat 6 eggs to a stiff froth, adding 3 table- 
spoons sugar, 3 tablespoons cracker crumbs, 4 ounces 
melted butter and 4 ounces citron cut in small bits. 
To this add the pounded almonds and 1 qt milk. Bake 
4 hour in a pudding dish with lining and rim of paste. 
Delicious Mrs. M. D. Hall. 

BROWN BETTY. 
Butter a pudding dish, put in a layer of bread 
crumbs, next a layer of apples, pared and sliced thin, 
a little sugar, butter and nutmeg to taste ; next a layer 
of bread crumbs, and so on until the dish is filled, hav- 
ing a layer of bread crumbs at top; pour in a little 
water and cover dish ; set in oven. When nearly done 
remove the cover and brown on top. Eat with cream 
or sauce of any kind. Mrs. Crandall. 

BREAD PUDDING. 
Beat the yolks of 2 eggs in a baking dish, add 1 
cup sugar, 1 quart milk, 2 tablespoons cocoanut, 1 cup 
rolled bread crumbs, teaspoonful butter, flavor with 
Royce's extract vanilla. Bake 20 minutes, then cov- 
er with the well beaten whites of 2 eggs and brown in 
oven. Serve with cream or any sauce desired. 

Mrs. Kitchen. 

COTTAGE PUDDING. 
One cup sugar, 1 egg, 3 teaspoonsfuls Home bak- 
ing powder, 3 cups flour, 1 teaspoonful Royce's ex- 
tract vanilla, | cup butter, 1 cup sweet milk or water, 



PUDDING 



121 



sprinkle a little sugar over top before putting in oven. 
Bake in a square tin; when done cut in squares. 
Serve with sour sauce. Mrs. J. G. Smith. 

CRANBERRY ROLL. 
Stew 1 qt. cranberries in enough water to keep 
them from burning. Make very sweet, strain and let 
cool. Make a paste and when the cranberry is cool 
spread it on the paste about an inch thick. Roll it 
and tie in a flannel cloth. Boil two hours and serve 
with a sweet sauce. 

CRANBERRY DUMPLINGS. 
1 qt. cranberries, 1 pt, sugar, 1 pt. water. When 
berries come to a boil add the dumplings and boil 20 
minutes without uncovering. 

DjUMPLINGS. 
1 pt. flour, 2 teaspoons baking powder, -} teaspoon 
salt, 1 cup milk. Drop 1 tablespoonful in a place on 
lop of berries. Mrs. G. B. Nesmith. 

CHOCOLATE PUDDING. 
1 pt. milk, 1 pt. bread crumbs, yolks 3 eggs, 5 
tablespoons grated chocolate. Scald the milk, add 
bread crumbs and chocolate. Take from fire and add 
-h cup sugar and beaten yolks. Bake 15 minutes. Beat 
whites to a stiff froth. Add 3 tablespoons sugar. 
Sprinkle on top and brown. Serve with cream. 

Mrs. Salyer. 
STEAMED CHOCOLATE PUDDING. 
5 cup sugar, 1 tablespoon melted butter, 1 egg, 1 
cup sweet milk, 1J cups flour, 1J teaspoons baking 
powder, 2 squares melted chocolate. Put chocolate in 
last and beat thoroughly. Steam f of an hour. 

Mrs. Conarro. 

EGG PUDDING. 
To 9 eggs well beaten add 9 tablespoons of 
flour and 1 quart of milk. Excellent. 

Mrs. W. V. Hazeltine. 
FIG PUDDING. 
1 cup molasses, 1 cup chopped suet, 1 cup but" 
term ilk or sour milk, 2 eggs, 1 teaspoon soda, 3 cups 
flour, 1 teaspoon cinnamon, a little nutmeg, 1 pound 
figs cut fine and floured. Mix together molasses, suet 



122 



THE WARREN COOK BOOK 



and spices. Dissolve soda in teaspoonful of hot wat- 
er and mix with other ingredients. Beat eggs light 
and stir into mixture. Add figs and flour and beat 
thoroughly. It should be the consistency of cake. 
Steani 2^ hours. This pudding will keep several 
weeks. When ready to use steam \ hour. 

SAUCE. 

Mix 2 tablespoons butter with 1 of flour, 1 cup 
brown sugar, 1 small cup boiling water, vanilla. Let 
come to a boil and serve hot. Mrs. 0. H. Smith. 

FIG PUDDING NO. 2. 
1 cup suet chopped fine, 1 cup molasses, 1 tea- 
spoon cloves, 1 teaspoon cinnamon, 1 teaspoon salt, 
1 cup milk, 4 scant cups flour, 1 teaspoon soda dis- 
solved in boiling water, 1 cup raisins, ^ cup figs chop- 
ped fine. Steam three hours. This will make three 
small puddings. To be eaten with hard sauce. 

Lora E. Alden. 

FIG PUDDING NO. 3. 
1 qt. bread crumbs, 1 lb. brown sugar, 1 lb. figs. 
^ lb. suet, 3 nutmegs, 1 tablespoon baking powder, 4 
eggs. Steam 4^ hours. Serve with sauce. 

Mrs. Hue. 

FI1UIT PUDDING. 
1 pt. flour, 4 level teaspoons baking powder, I 
teaspoon salt, -J cup beef suet chopped fine, i cup mo- 
lasses, | teaspoonful each of nutmeg and cinnamon, 
I cup currants, 4 cup raisins, ^ cup milk. Sift the 
dry ingredients, add fruit and suet, stir in milk and 
molasses slowly and beat well. Steam 1^ hours if in 
small moulds, 2^ hours if in large moulds. 

Mrs. J. W. Crawford. 

GINGERBREAD PUDDING. 
H cups molasses, 1 cup boiling water, 1 teaspoon- 
ful ginger, 1 teaspoonful cinnamon, 2 teaspoonfuls 
soda dissolved in hot water, \ cup melted butter, 3 
cups flour. Stir the molasses, butter and water to 
gether, add the cinnamon and ginger, and lastly the 
flour. Bake in two bread tins. 

SAUCE. 

1 cup of sugar, 1 cup water, 1 tablespoonful but- 
ter, 3 eggs, 1 teaspoonful vanilla. Put the sugar and 



PUDDINGS 



123 



water in a sauce pan and boil 15 minutes. Beat the 
yolks of the eggs and stir into the boiling syrup. Put 
the basin into another of hot water until it begins to 
thicken, then add butter, the whites of the eggs beaten 
to a stiff froth, then the vanilla. Stir 1 minute longer 
and serve. Mrs. Ida M. Brown. 

GINGER PUDDING. 
\ cup molasses, fill up with boiling water, \ cup 
butter, yolks 3 eggs, 1 teaspoon soda, 1 tablespoon 
ginger, 2 tablespoons sugar, 2 cups flour. Steam 1 
hour. 

SAUCE. 

Whites 3 eggs beaten stiff. Add 1 cup sugar and 
the juice and grated rind of 1 lemon. 

Mrs. F. K. Russell. 

GRAHAM PUDDING. 

1 egg, \ cup molasses, \ cup sweet milk, \ cup 
melted butter, 1 cup chopped raisins, \\ cups graham 
Hour, \ teaspoonful soda dissolved in warm water, a 
little nutmeg, steam 2 hours. Sauce for same : 2 eggs. 
2 cups sugar, 1 cup butter, juice of 1 lemon. 

Mrs. D. D. Reed. 

GRAHAM PUDDING NO. 2. 

1 egg, 1 cup molasses, 1 cup sweet milk, 1 cup 
chopped raisins, \ teaspoon each of cloves, cinnamon 
and nutmeg, a little salt, 1^ cups graham flour, \ cup 
wheat flour, H teaspoonful baking powder. Steam 
8 hours. 

SAUCE. 

1 cup sugar, 2 tablespoons butter, 1 tablespoon 
flour, wet with a little cold water and stir until 
creamy. Add 1 pint boiling water. Let boil 2 or 3 
minutes. 'Flavor with Royce's vanilla. 

INDIAN CORN MEAL PUDDING. 

pints of hot water, 1 teacup corn meal, \ tea 
spoonful salt ; cook thoroughly, add 1 quart rich sweet 
milk, 1 tablespoon butter, 1 scant cup sugar and 3 
eggs well beaten together with the sugar, \ cup seeded 
raisins. Mix all together, bake in moderate oven 3 
hours, keeping covered 2 hours and stirring 3 or 4 



124 



The warren cook book 



times the first hour to keep raisins from settling. 
Serve with cream flavored to taste, 

Mrs. J. A. Culbertson. 

MOUNTAIN DEW PUDDING. 
1 pint of milk, yolks of 2 eggs, 2 tablespoons 
of cocoanut, -J cup rolled cracker crumbs, 1 teaspoon 
ful 1 Joyce's extract lemon; bake ^ hour. Make a 
frosting of whites of 2 eggs, 1 cup sugar and put in 
oven to brown. Jennie Halliday. 

ENGLISH PLUM PUDDING. 
^ lb. sugar, 1 cup Porto Kico molasses, 1 lb. suet 
chopped fine, 6 eggs, 2 lbs. currants, 2 lbs. raisins, J 
lb. citron, \ lb. lemon and orange (candied), a little 
salt, small teaspoon of soda, spice to taste, enough 
Hour to make very thick, work in with the hands when 
can no longer be stirred with a spoon. Boil in a bag 
5 hours. The pudding is better if not used until a 
few weeks old. Leave in bag, hang away in cool place. 
When wishing to serve place in kettle of boiling wa ; 
until thoroughly warmed through. Mrs. Hue. 

SIMPLE PLUM PUDDING. 
An inexpensive and simple plum pudding is made 
with rice as its foundation. A cup each of ground 
rice, flour, chopped suet, sugar, seeded raisins and 
milk are mixed together thoroughly, a tablespoon of 
vinegar, and a teaspoon of soda added. The mix- 
ture is then boiled 3 hours and served with a lemon 
smice. Mrs. S. E. Walker. 

RICE AND PEACH PUDDING. 
Cook \ cup rice previously soaked 1 hour in plen- 
ty of cold water and salt. When barely tender, drain, 
put in a double boiler, add milk enough to cover, and 
cook slowly until the milk is absorbed. Take from 
fire, add 1 cup sugar, 1 tablespoon butter, 2 well beat- 
en eggs. Put a layer of this in a buttered dish, and 
then 9 layer of halved peaches, continue until the dish 
is full. Bake 20 minutes in a hot oven if the peaches 
are canned, 40 minutes if they are fresh. Serve with 
"Maryland sauce." Mrs. Dwight Cowan. 

QUEEN PUDDING. 
-J pint bread crumbs, 1 quart milk, 1 teacup white 
sugar, yolks of 4 eggs, rind of 1 lemon. Beat yolks 



PUDDINGS 



and sugar together, stir into the milk and crumbs. 
Bake until a light brown, then cover with jelly or 
jam, or canned strawberries, and beat the whites of 
the eggs stiff with 4 tablespoons sugar and spread 
over jam. Put in the oven and let brown. Put some 
of the juice of the lemon in the frosting. J of the re- 
ceipt is enough for 4 or 5 persons. 

Mrs. D. W. Ames. 

EICE MERINGUE. 
1 cup boiled rice, 1 large pint new milk, 3 eggs, 

1 large cup sugar, 1 lemon. Beat yolks with 1-3 sug- 
ar. Add to milk and rice. Cook until thick as soft 
custard. Remove from fire and add grated lemon 
rind. Pour into buttered pudding dish, spread on 
top the well beaten whites mixed with balance of 
sugar and the lemon juice and brown. 

Mrs. Copeland. 

OLD FASHIONED RICE PUDDING. 
1 small half cup rice washed in several waters. 
Put rice when thoroughly Avashed in a baking dish 
and cover with 3 quarts milk. Sweeten and flavor 
with nutmeg to taste. Put in oven and turn down 
when brown on top every 15 minutes for 2 hours. 

Mrs. Siegfried. 

RICE PUDDING WITHOUT EGGS. 
1 quart milk, 4 tablespoons rice, \ cup sugar, but- 
ter the size of a large walnut, 1 teaspoon Royce's 
lemon or almond extract, pinch of salt. Wash rice 
carefully, then add other ingredients, place in baking 
dish and bake in a very slow oven 2-J hours, just 
allowing it to simmer. Do not stir it. Mrs. Hue. 

RAISIN PUFFS. 
1 cup milk, \ cup butter, 2 cups flour, 1 cup rais- 
ins, chopped fine, 2 heaping teaspoons baking powder, 

2 tablespoons sugar, 3 eggs. Steam in cups 1 hour. 
Serve with sugar and cream, or with a sauce made 
of 2 cups sugar, 1 cup butter, 2 eggs rubbed together. 
When ready for table, pour over 1 cup of boiling 
water. 

Mrs. Geo. Orr, 
Mrs. Smiley, 
Miss Alden. 



126 



THE WARREN COOK BOOK 



STRAWBERRY SHORTCAKE I. 
1 cup sugar, 1 egg, 4 tablespoous melted butter, 
rubbed together until light, add 1 cup sweet milk, 
with level teaspoon soda in it, lastly add 2 2-3 cups 
flour with 2 teaspoons cream tartar. Bake in two 
layers in a quick oyen. Crush one quart of straw- 
berries or red raspberries and sweeten to taste with 
powdered sugar, put between layers of cake. Take 
another quart of berries and put on top, sprinkle with 
powdered sugar. Do not put together until serving 
time. Clara C. Orr. 

STRAWBERRY SHORT CAKE II. 

Rub thoroughly into 2 cups of flour 2 heaping 
tablespoonfuls of lard, \ teaspoonful of salt, and 2 
•tea spoonfuls of baking powder, add gradually about 
1 cup sweet milk or enopgh to make a soft dough, 
knead little as possible, roll out lightly and cut with 
large biscuit cutter. Bake quickly in hot oyen, and 
when done while hot break open, butter the inner sur- 
faces and place between the two crusts, a layer of 
fresh strawberries mashed and sweetened to taste. 
Serve immediately with the crushed berries. The 
ones that are left may be sprinkled with cold water 
and reheated next day. By cutting them out this way 
you need only fix as many as required. Very nice 
way for small family. Mrs. L. D. Cornelius. 

STRAWBERRY SHORT CAKE III. 

Into 3 cups of flour mix 3 teaspoons baking pow- 
der and J teaspoon salt, add 3 tablespoons butter and 
work in with hands. Add milk slowly, wetting small 
divisions at a time to the "sticky" point. Divide in 
two sections and roll one out on a floured board until 
it will fit a round layer cake tin; brush with melted 
butter; then roll out the other section and place on 
top. Brush with sweet milk and bake 20 minutes in 
fast oven. While baking crush slightly 2 quarts of 
strawberries to which add a cup of sugar. When 
baked split the cake through the center and butter the 
inner surfaces. Spread lower layer with crushed ber- 
reis, invert the other layer having soft part up. Heap 
on the balance of the berries and serve immediately. 
A short cake should not be spread until time to serve. 



PUDDINGS 



127 



1 11 dividual cakes may be made in the same way by us- 
ing large biscuit cutter when rolled out for the tin. 

Mrs. M. A. Bliss, Jamestown, N. Y. 

STEAWBEEEY PUDDING. 

Take enough stale bread to till an earthen pud- 
ding dish and cut or break into very fine pieces, first 
cutting off the crusts, then mash a quart of fresh 
strawberries with a coffee cup of sugar. Set on stove 
just long enough to heat through. Pour over bread 
until thoroughly moistened. Set away on ice or in 
a cool place, when cold serve with whipped cream. 
This is quickly made and a delicious dessert. Canned 
berries may be used. Mrs. L. D. Cornelius. 

STEAWBEEEY DUMPLINGS. 

Put 1 pint of sifted flour into a bowl. Eub into 
it a piece of butter size of an egg, add 1 teaspoonful 
of salt, 1 heaping teaspoonful of baking powder and 
sufficient milk to moisten — about -J cup. Mix quick- 
ly, take out and roll into a sheet J of an inch thick, 
cut into cakes with a round biscuit cutter. Put about 
2 strawberries into each cake, fold them over neatly 
and steam 20 minutes. Serve with strawberry sauce. 
STEAWBEEEY SAUCE. 

Beat butter size of an egg to a cream, adding 
gradually \ cup granulated sugar ; then add 12 berries 
(1 at a time) mashing and beating until the whole is 
perfectly light, If it has a curdled appearance add 
more sugar and stand in a cool place until wanted. 

Mrs. Salyer. 

SUET PUDDING. 
1 cup suet, 1 cup sweet milk, 1 cup molasses, 4 
cups flour, 1 teaspoonful soda, 1 large coffee cup rais- 
ins. Steam 3 hours. Mrs. C. A. Bettes. 

SUET PUDDING. 

1 cup seeded and chopped raisins, 1 cup figs, 1 cup 
sweet milk, 1 cup syrup, 1 cup suet, 3 cups sifted 
flour, 1 teaspoonful soda, 1 teaspoonful cinnamon, \ 
teaspoon cloves and nutmeg. Steam 3 hours. 

SAUCE. 

2 cups pulverized sugar into which rub 2 tea- 
spoonsful butter, flavor with Eoyce's vanilla and just 
before serving add the well beaten whites of 3 eggs. 

Mrs. G. B. Nesmith. 



128 



THE WARREN COOK BOOK 



TAPIOCA CREAM PUDDING. 
1 cup tapioca soaked in water until soft, 1 cup 
sugar, 1 quart milk, yolks of 3 eggs. Bring the milk 
to a boil, then add the beaten yolks and sugar to- 
gether, then the tapioca, stirring well until it thick- 
ens, flavor to taste. Take off fire and stir in the 
whites of eggs beaten to a stiff froth. Meringue the 
top and brown in the oven. Mrs. J. W. Dunkle. 



PUDDINGS 129 



THE WARREN COOK BOOK 



COLD DESSERTS. 131 



COLD DESSERTS. 

MRS. JAS. ROY. 

JELLIED APRICOTS. 
1 can apricots (use all the juice, but not quite 
all the fruit), 2 cups sugar, \ cup Chalmer's gelatine 
in pint of water ; a little lemon juice or extract may 
be added to gelatine if liked. Strain juice, being sure 
to have 1 quart, then turn juice over gelatine and 
strain. Put into a mould or moulds and add apri- 
cots. S. S. Roy. 

APPLE DESSERT. 
Take as many good sour apples as required ; pare, 
remove the core without breaking apples. Make a 
thick syrup of sugar and water, add a little fruit col- 
oring, put in the apples, just one layer and cook until 
ciear or done; then remove the dish (which should be 
granite) from the fire. When cold serve in separate 
dishes, an apple in a bed of whipped cream sweeten- 
ed and flavored. Fill the centers with the cream and 
place a candied cherry on top. Red fruit jelly can be 
used as a coloring by adding to the syrup if preferred 
to other coloring. Mrs. S. E. Walker. 

BOSTON CREAM. 
\ box Chalmer's shredded or granulated genla- 
tine, \ cup cold water, juice and rind of 1 lemon, \\ 
pints milk, \\ cups sugar. Soak gelatine in \ cupful 
cold water until soft. Put the milk in double boiler, 
set on fire and boil. Take from fire and add gelatine. 
Stir until dissolved and set away to cool. Now add 
the sugar and lemon, mix thoroughly, turn into mould 
and set away to harden. Serve with cream. 

Mrs. Fletcher Parker. 

BISQUE GLACE. 
1 pt. whipped cream, dozen macaroons, 3 eggs, 
\ cup water, 2-3 cup sugar, 1 teaspoon Royce's vanil- 
la, \ box gelatine (if not frozen). Boil sugar and 
water together for \ hour, beat eggs well and stir into 
boiling syrup. Put in double boiler over boiling water 



132 



THE WARREN COOK BOOK 



and beat 8 minutes. Take from fire and put pan in 
cold water and beat till cold. Then add flavor and 
whipped cream and the rolled macaroons. Stir well 
and put in moulds and let stand for 2 hours. 

Mrs. F. E. Sill. 

CORN STAECH PUDDING. 

1 quart fresh milk, a pinch of salt, 4 tablespoons 
corn starch, 4 tablespoons sugar. Dissolve the corn 
starch in a little milk. Stir in the sugar, put re- 
mainder of the milk on the stove and let it come to a 
boil. Then stir in the corn starch, let it boil until it 
thickens, remove from stove, flavor with Boyce's va- 
nilla and pour into wet moulds. This makes ten tea- 
cupsful. Serve with cream and maple sugar. 

Mrs. Crandall. 

CHAELOTTE ETTSSE. 

J package Chalmer's granulated gelatine, soak 
in J pint cream a few moments ; set dish in a pan of 
hot water and stir until smooth. Whip H pints of 
cream. Beat whites of 3 eggs very stiff, stir in light- 
ly \ cup powdered sugar and then the gelatine mix- 
ture, which should be luke warm. Put in a little at 
a time and beat rapidly so it will not lump. Add 
flavoring and add all to cream gradually. Line a 
mould with lady fingers or sponge cake and let stand 
at least 1 hour and keep very cold. Clara C. Orr. 

CHOCOLATE PUDDING. 
H quarts of milk, \ teaspoon salt, f cup sugar, 
2 oz. Baker's chocolate, \ cup corn starch, whites of 
4 eggs, 1 teaspoon Boyce's vanilla. Scald the milk, 
melt chocolate and thin with heated milk. Mix corn 
starch, sugar and salt, and add scalded milk slowly. 
Cook in double boiler \\ hours, stirring constantly 
till thick. Eemove from fire and when slightly cool 
add beaten whites of eggs and vanilla. Pour into 
moulds, chill and serve plain or with whipped cream. 

Evelyn Crandall. 

CHOCOLATE CUSTAED. 
1 generous pint milk, 3 eggs, beaten light. 4 tab- 
blespoonfuls sugar, 1 large tablespoonful corn starch, 
2 squares chocolate, a few drops Eoyce's vanilla. 



COLD DESSERTS 



133 



Cook in double boiler. When cold cover with whip- 
ped cream or whites of eggs. Elta Rogers. 

COFFEE JELLY. 
1 coffee cup Charmer's gelatine soaked J hour in 
-| teacup cold water, 1 qt. strong coffee made as if for 
table use, sweetened to taste. Add the dissolved gel- 
atine to the hot coffee, stir into cups rinsed with cold 
water. Set in cool place for few hours. Serve with 
whipped cream. 

DELICIOUS PUDDING. 
Three pints milk, yolks of 4 eggs, ^ box of Chal- 
mer's gelatine, sweeten to taste, and boil as custard; 
when taken from the fire stir in thoroughly the beaten 
whites ; use Royce's extract vanilla, pour into moulds, 
and when cold, serve with cream. It is better made 
the day before you want to use it. Mrs. Jas. Roy. 

FRUIT PUDDING NO. 2. 
J package of Chalmer's gelatine, 1 pint of boil- 
ing water; when cold add the juice of 2 small lemons 
or 1 large one, strain through a fine sieve, then add 1 
coffee cup of sugar, 2 oranges cut in small pieces, 2 
bananas sliced, J lb. figs, § lb. walnuts, cut fine ; any 
kind of fresh fruit may be added to this; mix thor- 
oughly; serve with whipped cream. 

GINGER CREAM. 
Cover 1 tablespoon Chalmer's gelatine with J 
cup milk. Soak \ hour, then dissolve over hot water 
and add 4 tablespoons powdered sugar. Whip 1 pint 
of cream, add 1 teaspoon ginger sugar, 3 chopped figs 
and 3 dates. Strain the jelly and stir into the cream 
mixture. Beat all together until it begins to harden, 
turn into a mould or sherbet glasses and cover the 
top when ready to serve with chopped almonds. 

Mrs. C. H. Smith. 

ITALIAN CREAM. 
One-third box Chalmer's gelatine, 1 qt. milk, 8 
eggs, \\ cups sugar. Soak gelatine half an hour in 
cold milk. Put milk on to boil and when boiling stir 
in yolks of eggs well-beaten; add sugar and gelatine; 
when the custard begins to thicken take it off and 
pour into a deep dish in which the whites have been 



■ 



134 TH E WARREN COOK BOOK 

beaten to a stiff froth. Mix well together and flavor 
to taste. Put in moulds and allow 4 hours to cool. 
This cream is much more easily made in winter than 
in summer. Mrs. E. R. Pierce. 

LEMON CREAM. 

Beat the yolks of 4 eggs with 4 tablespoons of 
sugar; add the juice and grated rind of 1 large lemon, 
and 4 tablespoons hot water. Cook, stirring con- 
stantly to prevent the least boiling, until it thickens ; 
then remove from fire and stir in the whites of 4 eggs, 
beaten very stiff, with 2 tablespoons sugar. Serve 
very cold with lady fingers or any sweet wafer. 

Mrs. A. R. Taylor. 

MARSHMALLOW CREAM. 
Take 1 lb. fresh marshmallows, ^ shelled Eng- 
lish walnuts, 1 pint rich sweet cream, a few candied 
cherries. Cut your marshmallows in pieces, break 
up the walnuts. Mix together in a dish holding 
more than 1 quart. Whip the cream until thick, flav- 
or with Royce's vanilla or any preferred flavor and 
pour over and mix with the marshmallows and nuts. 
Serve in sherbet glasses with a candied cherry. Will 
be ready to serve in an hour and half or two hours 
after mixing. Will serve a dozen or more. 

Mrs. S. E. Walker. 

MAPLE CUSTARD. 
For 4 people. 3 eggs well beaten, a good gener- 
ous I cup maple syrup, 1 pt. milk. Rub cups with but- 
ter, place in pan of hot water and bake. Cool and 
serve with whipped cream. Mrs. C. E. Bell. 

MAPLE PUDDING. 
1 cup maple syrup, 2 cups cream, 2 tablespoons 
Chalmer's gelatine, yolks of 5 eggs. Heat syrup until 
it just boils up ; pour slowly over beaten eggs and stir 
well together. Cook again, stirring all the time until 
it thickens nicely. Let cool, then add cream whipped 
and gelatine, having been soaked in a little cold 
water. Put in a mould and set awa} 7 in cool place till 
firm. Mrs. Kitchen. 

ORANGE CUSTARD. 
1 pt, milk, 1 tablespoon corn starch, a little but- 
ter, yolks of 2 eggs. Cut up oranges and cover with 



COLD DESSERTS 



!35 



a cup of sugar. Wheu custard is cold pour over or- 
anges and stir all together. Make frosting for top 
of whites of eggs beaten with a little sugar. Brown 
if desired. Mrs. Jas. Roy. 

ORANGE SNOW. 
\ box Chalmer's shredded gelatine, \ cup 
cold water, juice of 6 oranges, 1 pint boiling 
water, juice of 1 lemon, whites of three eggs, 
two cups powdered sugar. Soak gelatine in 
\ cup cold water until soft. Add 1 pint boiling 
water. Stir until gelatine is dissolved. Set in a cool 
place until it begins to thicken, then beat into it the 
strained juice of 6 oranges and juice of 1 lemon and 2 
cups sugar. Beat the whites of 3 eggs stiff, add them 
and beat the whole together until it looks white and 
sponge-like. Put into a mould and set on ice to 
harden. Serve with whipped cream. 

Mrs. Fletcher Parker. 

NORWEGIAN PRUNE PUDDING. 
\ pound prunes, 1 inch stick cinnamon, 2 cups 
cold water, 1 1-3 cups boiling water, 1 cup sugar, 1-3 
cup corn starch. Pick over and wash prunes, then 
soak 1 hour in cold water and boil until soft. Re- 
move stones, obtain meat from stones and add to 
prunes, then add sugar, cinnamon, boiling water and 
simmer 10 minutes. Dilute corn starch with enough 
cold water to pour easily, add to prune mixture and 
cook 5 minutes. Remove cinnamon, chill and serve 
with cream or custard. Mrs. Salyer. 

CREAM SAUCE. 
| cup thick cream, 1-3 cup powdered sugar, \ 
cup milk, \ teaspoon Royce's vanilla. Mix cream and 
milk and beat till stiff, using egg beater. Add sugar 
and vanilla. 

PRUNE WHIP. 
1 pound prunes, stewed; soak well before cook- 
ing ; pit them, stew them down rich with sugar. The 
skins should be soft ; if not, strain through a colander, 
then whip whites of 3 eggs and stir in. The prunes 
should be cold before the eggs are stirred in. This is 
to be eaten with whipped cream, and makes an ele- 
gant dessert. 



J 3 6 



THE WARREN COOK BOOK 



PRUNE PUDDING. 
22 prunes boiled and chopped very fine, whites 
of 5 eggs and a pinch of salt. Beat, then add J cup 
sugar and J teaspoonful cream tartar. Set pudding 
dish in basin of hot water and bake 22 minutes. 
Serve with whipped cream. S. S. R. 

SNOW PUDDING. 
\ box Chalmer's shredded or granulated gela- 
tine, \ cup cold water, 2 cups powdered sugar, 1 pint 
boiling water, whites of 4 eggs, juice of 3 lemons. 
Soak gelatine in \ cup of cold water until soft. Add 
juice of 3 lemons and 2 cups powdered sugar. Add 1 
pint boiling water. Stir until dissolved. Strain and 
stand aside until cold and partly stiff. Now stand in 
a basin of crushed ice or ice water and beat continu- 
ally until the whole mass is as white as snow. Beat 
the whites of 4 eggs to a stiff froth and add to the 
mixture. Beat continuously for 5 minutes. Turn 
into fancy moulds and set away to harden. 

Mrs. Fletcher Parker. 

SPONGE CREAM BOX. 
This is made from freshly baked sponge cake 
which should be cold before preparing for dessert. 
Cut a square 2 in. thick and sufficient in size to serve 
the number required. Hollow out the center, leaving 
a shell thick enough to keep its shape nicely. Crumble 
the parts removed and mix it with walnut meats 
broken fine. Add enough whipped cream to make it 
moist and put back into the shell. Cover top and 
sides with whipped cream and send to the table. Very 
simple and delicious. Individual cakes may be pre- 
pared in same way if preferred. Mrs. J. W. Kitchen. 

SAUCES. 

LEMON SAUCE. 
2 cups boiling water, 1 cup sugar, 5 level table- 
spoons flour, grated rind and juice of 1 lemon, 2 
tablespoons butter. Mix sugar and flour thoroughly, 
then add boiling water. Cook 8 or 10 minutes, stir- 
ring constantly. Add the lemon juice and rind, then 
the butter. Stir until butter has melted and serve at 
once. Mrs. J. W. Crawford. 



COLD DESSERTS 



137 



LEMON SAUCE NO. 2. 
2 cups sugar, 2 eggs, juice and rind of 2 lemons. 
Beat all together, and just before using add 1 pint 
boiling water. Never boil sauce after adding lemon, 
as it makes it bitter. 

SOUR SAUCE. 

1 pt. sugar, (light brown), 2 tablespoons vine- 
gar, butter the size of an egg, 1 tablespoon flour, 1 pt. 
water. 

HOT CHOCOLATE SAUCE. 
Melt J unsweetened chocolate with J cup powder- 
ed sugar and J cup boiling water, stirring. Cook in 
double boiler to the consistency of molasses and serve 
hot. Poured over vanilla ice cream makes a deli- 
cious dessert. Mrs. Robertson. 

MARYLAND SAUCE. 
Cream well 2 tablespoons butter, 4 tablespoons 
brown sugar and yolks of 2 eggs. Add \ cup peach 
syrup and a small piece of cinnamon bark. Stir over 
hot water until it thickens. 

MAPLE SAUCE. 
To 1 pound powdered maple sugar add 1 cup wa- 
ter and boil until it will thread from a fork. Pour 
this slowly on the stiffly beaten whites of 2 eggs, stir- 
ring all the time. Lastly add 1 cup of cream. 
LEMON SAUCE FOR FRUIT CAKE RECIPE. 

2 cups boiling water, 1 cup sugar, 3 heaping tea- 
spoons corn starch, 1 tablespoon butter, juice of 1 
lemon. If hard sauce is used put a little hard sauce 
in the center of your pudding and around it the above 
sauce made without the butter. 

Mrs. W. D. McLaren. 
VANILLA SAUCE. 
Mix \ cup sugar with 1^ teaspoons flour, 2 ta- 
blespoons butter and blend over the fire, add gradu- 
ally 1 cup boiling water stirring constantly, boil 5 
minutes, remove from fire and add \ teaspoon Royce's 
vanilla. 

CREAM SAUCE. 
Dilute f cup very thick cream by adding \ cup 
rich milk, beat with Dover egg beater until stiff, add 
1-3 cup powdered sugar and \ teaspoon Royce's vanil- 
la. Mrs. Farmer. 



THE WARREN COOK BOOK 



YELLOW SAUCE. 
Beat 2 eggs until light, add gradually I cup sugar 
and beat thoroughly. Flavor as desired. 

HARD SAUCE. 
Cream 1-3 cup butter and 1 cup powdered sugar 
and flavor with Royce's lemon or vanilla. 

STRAWBERRY SAUCE. 
To hard Sauce add 2-3 cup strawberries. 

ORANGE SAUCE. 
Beat whites of 3 eggs until stiff, add gradually 
1 cup powdered sugar, when well beaten add juice and 
rind of 2 oranges and juice of 1 lemon. 

FOAMY SAUCE. 
Beat whites of 2 eggs until stiff, add gradually 
1 cup powdered sugar. After beating add \ cup hot 
milk and \ teaspoon Royce's vanilla. 



COLD DESSERTS I39 



140 



THE WARREN COOK BOOK 



PASTRY. 

HRS. C. J. REESE. 

PLAIN PASTE. 
1| cups pastry flour, 1-3 or \ cup fat, \ teaspoon- 
ful salt, ice water, 2-3 lard to 1-3 butter. Cut fat into 
flour and salt until it is the size of small peas. Add 
ice water to make a stiff dough. Koll in one direct- 
ion only and on one side. Mabel Reese. 

PIE CRUST NO. 2. 

1 cup flour, \ cup butter or lard, mix with a 
knife, add \ cup of water, very cold, then beat it with 
a knife. Mrs. H. G. Eddy. 

PIE CRUST NO. 3. 
1 coffee cup sifted flour, 2-3 coffee cup lard, 2-3 
teaspoon baking powder, sufficient water (ice cold) 
to mix. Mrs. E. E. Allen. 

PIE CRUST NO. 1. 

2 coffee cups sifted flour, 2-3 cup of lard, suffi- 
cient ice cold water to make soft dough, roll thin, cov- 
er with small pieces of butter, fold over three times 
and roll, repeat this twice for lower crust, and four 
times for upper crust. Do this quickly and in a cool 
place; just before putting in oven spread top of pie 
lightly with lard. Enough for two pies. 

Mrs. S. P. Schemmerhorn. 
APPLE PIE. 
Fill pie crust with nice tart apples, sliced very 
thin, cover with sugar and small pieces of butter, sea- 
son with cinnamon and nutmeg, 2 tablespoons of cold 
water. Just before covering with crust, sprinkle 
lightly with flour. Mrs. S. 

APPLE KITCHEN. 
Peel and quarter 6 good sized apples, then steam 
until tender ; line a deep pie plate with paste and put 
in 1 laver of apples. Pour over custard and bake. 

R. R. 

APPLE CUSTARD PIE NO. 1. 
Line a pie plate with plain paste and bake it. In- 
to a double boiler put 1 cup of milk. Mix together the 



PASTRY 



I 4 I 



yolks of 2 eggs, 2 tablespoons of sugar and J table- 
spoon of corn starch, and add them to the milk when 
boiling; stir over a fire until it thickens. When the 
paste is baked put into it 4 apples which have been 
cut in quarters and cooked until tender. Pour over 
these the custard. Make a merangue with the whites 
of 2 eggs, 2 teaspoons of granulated sugar. Place this 
in spoonfuls on the pie and brown in the oven. 

Mrs. W. D. Todd. 

APPLE CUSTARD PIE 2. 
1 cup ground or grated sour apples, 3 eggs, 1 cup 
sweet milk, J cup sugar, butter size of a hickory nut, 
nutmeg or cinnamon to taste. Beat the sugar and 
eggs, (save out the whites of 1-| eggs for the merang- 
ue), then add the milk and the butter in small pieces, 
tlsen the cup of apple. Bake in one crust. Beat 1^ 
whites to a stiff froth, Add 1 teaspoonful sugar and 
put over pie when baked ; then brown in the oven. 

Mrs. Z. T. Weaver. 

CHESS PIE. 
3 eggs, 2-3 cup of sugar, J cup of butter, beat but- 
ter to a cream, then add yolks and sugar beaten to a 
froth, with the flavoring; stir all together rapidly, and 
bake in nice crust ; when done spread with the beaten 
whites and 3 tablespoons of sugar and a little flavor- 
ing; return to oven and brown slightly. Flavor cus- 
tard with Royce's vanilla, and frosting with lemon. 
This makes one pie, which should be served immedi- 
ately. If not wanted so rich add J cup of milk. 

Mrs. D wight Cowan. 

COCOANUT PIE. 
1 pint milk, ^ cocoanut, 1 teacup sugar, 3 eggs; 
grate cocoanut, mix with the yolks of the eggs and 
sugar, stir in the milk, filling the pan even full and 
bake. Beat whites of eggs to a froth, stirring in 3 
tablespoons of pulverized sugar, pour over pie and 
bake to a light brown. If prepared cocoanut is used, 
1 heaping teacup is required. Mrs. Joseph Hand. 

CUSTARD PIE. 
3 eggs beaten very light, 1 pint boiling milk, 1 
tablespoon melted butter, 2 heaping tablespoons of 
sugar; season with nutmeg to taste. Mrs. S. 



142 



THE WARREN COOK BOOK 



CREAM PIE, 
1 pint milk, 3 eggs, small teacup of sugar, 2 tab- 
lespoons corn starch, beat yolks, sugar and starch to- 
gether, let the milk come to a boil, and stir in the mix- 
ture, adding a teaspoon of butter and pinch of salt. 
Bake crust, fill with the custard, bake, spread on 
whites (previously beaten to a stiff froth with 2 table- 
spoons sugar) and brown in a quick oven. 

Mrs. Joseph Hand. 

CREAM PIE. 
3 tablespoons of flour mixed with 1 cup of sugar, 
add yolks of 2 eggs; milk to moisten and stir till 
smooth. Boil nearly a pint of milk, set dish in hot 
water to prevent burning, stir in the eggs and flour 
and boil, add a pinch of salt, and butter size of a hick- 
ory nut, flavor with Royce's lemon or vanilla. Bake 
your crust and then fill with the cream; beat the 
whites of 2 eggs to a stiff froth, add a teaspoon of 
sugar ; spread over the pie and brown in the oven. 

Mrs. A. E. Walker. 

CHOCOLATE PIE. 
2-3 cup sugar, yolks of 3 eggs, small piece of but- 
ter, 1 teaspoonful flour. Wet with a little cold water 
1 cup sweet milk, 2 large tablespoonfuls chocolate 
grated ; beat all together and cook until done. Flavor 
with Royce's vanilla. Bake crust and fill with the 
mixture. Beat the whites of 3 eggs to a stiff froth, 
add 1 tablespoonful sugar, spread over pie and brown 
in oven. Mrs. J. W. Crawford. 

MOCK CHERRY PIE. 
1 cup split cranberries, ^ cup seeded raisins, 1 
cup sugar, 1 cup hot water, 1 tablespoonful flour, 1 
teaspoonful Royce's vanilla. Mix together and bake 
very slowly. Mrs. F. E. Sill. 

RIPE CFRRAXT PIE. 
1 cup mashed currants, 1 cup sugar, 2 table- 
spoons water, yolk of 2 eggs, 1 tablespoon of flour. 
Beat well together and bake in one crust. Frost with 
whites of the eggs and sugar. Mrs. I. G. Lacy. 

DATE PIE. 

1 pound of dates (molasses cured) cover with 
water and cook till ready to sift, then add 3 eggs, 1 



PASTRY 



143 



quart of milk and a pinch of cinnamon and salt. Bake 
with bottom crust. Household. 

DRIED APPLE PIE. 
Cook the apples very soft, mash up very smooth, 
beat in the yolks of 2 eggs, sweeten and season to 
taste. Bake with one crust and frost with the beaten 
whites and 2 tablespoons of sugar. Household. 

HUCKLEBERRY PIE. 

To 1 pint of huckleberries, add 2 tablespoons of 
vinegar and 2-3 cup of sugar, sprinkle with flour. 
Bake between 2 crusts. Mrs. J. W. Kitchen. 

LEMON PIE. 

1 coffee cup sugar beaten with the yolks of 2 eggs, 
a pinch of salt, 1 tablespoon butter, one coffee cup 
boiling water; put on the stove in a pan, add the 
grated rind of 1 lemon to the water, and \\ table- 
spoons corn starch dissolved in a little water; let 
come to a boil then remove from stove, add sugar, eggs 
and butter, previously beaten together, and juice of 
1 lemon. Have pie paste ready, pour this in and bake ; 
when done remove from stove, add the beaten whites 
of 2 eggs, a little sugar, spread over pie, return to oven 
and slightly brown. Mrs. F. C. Darling. 

LEMON PIE. 

The juice and grated rind of 1 lemon, 1 cup of 
white sugar, the yolks of 3 eggs, 1 cup of milk, 3 tab- 
lespoons of sifted flour. Bake till nearly done and 
then add a frosting made of the beaten whites of 3 
eggs, and 3 tablespoons of powdered sugar ; return to 
oven and slightly brown. Libbie Winger. 

LEMON CREAM PIE. 

1 cup sugar, 1 tablespoonful butter, 2 eggs, juice 
and grated rind of 1 lemon, 1 cup boiling water, 1 
tablespoonful corn starch, dissolved in cold water. 
Stir corn starch into boiling water, add butter and 
sugar well beaten together ; when cool add lemon and 
the beaten yolks of the eggs. Bake in an open crust 
and when done spread over the top the beaten whites 
of 2 eggs sweetened. Then brown in oven. 

Lora E. Alden. 

LEMON PIE. 
1 cup sugar, yolks of 2 eggs, 1 tablespoonful but- 
ter, \\ cups water, pinch of salt, 1 lemon, 2 table- 



i 4 4 



THE WARREN COOK BOOK 



spoonfuls corn starch dissolved in a little water. 
Grate rind of lemon into water and let come to a boil, 
add corn starch and let it thicken. Kemoye from the 
stove. Beat yolks of eggs, sugar, butter, juice of lem- 
on and salt together and add to the first mixture. Let 
all come to a boil together. Have large pie crust bak- 
ed previously, and fill with the above. Spread over 
this the whites of eggs beaten with 2 tablespoonfuls 
sugar. Brown slightly in oven. 

Mrs. J. Gleave. 

LEMON PIE. 

1 lemon, 1 cupful sugar, 1 cupful of water, 
2 eggs, reserving one of the whites, one tab- 
lespoon flour; grate the lemon, beat the eggs, sugar 
and flour together, add the lemon and water ; put the 
mixture over boiling water until sufficiently cooked ; 
bake the crust of the pie, then fill in the mixture; 
beat the remaining white to a froth. Add 2 table- 
spoons of sugar, spread over the pie and brown slight- 
ly. Mrs. C. A. Bettes. 

LEMON PIE WITH TWO CKUSTS. 
1 lemon, grate the whole lemon, 1 cup sugar, but- 
ter size of walnut, 1 egg, 1 tablespoon flour, | cup rais- 
ins chopped ; beat all together thoroughly. Pour over 
it 1 cup boiling water just before it is put in crust. 
Bake immediately. Mrs. E. K. Peirce. 

LEMON PIE. 
1 lemon, 2 or 3 eggs separated, 1 cup boiling wa- 
ter, 1 cup (scant) sugar, 1 tablespoon butter, and 2 
large tablespoons flour. Beat yolks and grated rind 
and juice of lemon together, mix sugar, butter and 
flour thoroughly; pour on the boiling water and dis- 
solve. Add eggs and lemon; beat whites of eggs to 
stiff froth and stir into mixture; line deep pan with 
rich crust, pour all into it and bake in a moderately 
hot oven. Mrs. J. W. Dunkle 

MAPLE CUSTABD PIE. 
1 pint of cream or milk, 1 cup new maple sugar, 
yolks of 3 eggs, pinch of salt. Beat sugar and eggs 
together, add cream or milk ; line pie plate with good 
rich paste, fill with mixture and bake in quick oven. 

Fredonia C. B. 



PASTRY 



H5 



MINCE MEAT. 
For a gallon of mince meat use 1-3 chopped meat, 
(salted when boiling), and 2-3 chopped apples, 1 pint 
molasses, 2 cups good vinegar, J cup of butter or 1 
cup chopped suet, 1 tablespoonful allspice, 1-J 
tablespoons cinnamon, 1 teaspoon cloves and a tea- 
spoon salt. To make a mince pie, line a tin with rich 
crust and fill with above adding raisins, sugar and 
dots of butter in quantities to suit the taste; cover 
^vith crust and bake in slow oven about J hour. 

Mrs. A. Cook. 

MOCK MINCE PIE. 
1 cup crackers rolled fine, 1 cup hot water, -| cup 
vinegar, 1 cup molasses, 1 cup sugar, 1 cup- currants, 
1 cup raisins, spice to taste. Measure with a tea- 
cup. Mrs. Dwight Cowan. 

ORANGE CEEAM PIE. 

Beat thoroughly the yolks of 2 eggs with ^ cup of 
sugar, add 1 large tablespoon of flour, 1 small table- 
spoon of corn starch, dissolved in milk, pour into 1 
pint of boiling milk and let cook about 3 minutes, 
flavor with extract of orange and pour into a baked 
crust. Beat the whites to a stiff froth, add J cup of 
sugar, flavor with orange extract, spread on top, put 
in oven and slightly brown. Mrs. John Thomas. 
PEACH KITCHEN. 

Make the crust the same as for biscuit, and line 
the bottom of a deep pie tin about ^ inch thick. 
Quarter the peaches and cover bottom of tin, then 
sweeten and put in several pieces of butter, sprinkle 
with cinnamon and bake without upper crust. Serve 
v, ith cream. Mrs. D. D. Reed. 

PUMPKIN PIE. 

1 egg, 1 tablespoon flour, beat thoroughly togeth- 
er, 1 cup sugar, 2 large tablespoons pumpkin. 1 small 
teaspoon ginger, \ teaspoon cinnamon, 1 tablespoon 
melted butter, pinch of salt and new milk to fill a 
quart bowl with the other ingredients, put in a com- 
mon size pan, bake very slowly. 

* Mrs. J. E. Wheeler. 

PEACH PIE. 
Rub, but do not pare the peaches ; put them into 
a stew pan with sugar to the taste and water enough 



146 



THE WARREN COOK BOOK 



to cover them, boil till they are soft; lay them in a 
pudding dish, pour over the water in which they were 
boiled, cover with a rich pie crust an inch thick and 
bake. Mrs. L. D. Wetmore. 

PIEPLANT PIE. 

Mix \ teacup of sugar and 1 heaping teaspoon of 
Hour together, sprinkle over the bottom crust, then 
add the pieplant cut up fine, sprinkle over this anoth- 
er half teacup of sugar and 1 heaping teaspoon of 
flour. Bake fully § of an hour in a slow oven. 

Mrs. T. W. McNett. 
CREAM PIEPLANT PIE. 

1 cup cream, 1 cup sugar, 1 tablespoon flour and 
enough pieplant to cover bottom of dish; cut up pie- 
plant and add J teaspoon of soda and pour on boiling 
water. Let stand on range a few minutes, then drain 
and put in the bottom of a well lined pie plate. Then 
add cream, then sugar and last the flour. Cut top 
crust a little larger than bottom of pie plate and 
place over top without pinching down. F. C. B. 

STRAWBERRY PIE. 

1 qt. berries, 2 small stalks of rhubarb, \\ cups 
sugar, 3 tablespoons flour. Mix dry ingredients in a 
bowl. Fill pie crust. Put bits of butter on top. Cov- 
er and bake. Miss L. Alden. 
SNOW PIE. 

Make a smooth paste of 2 tablespoons of corn- 
starch and 3 tablespoons of cold water. Then pour in 
this paste 1 pint of boiling water and 1 cup sugar. 
Boil well; add the white of 1 egg, beaten to a froth, 
and a pinch of salt. Add whipped white of 1 egg, in- 
to which has been stirred 1 tablespoon of sugar. 
Spread on top and put in oven to brown. Flavor to 
taste. F. C. B. 

POTATO PIE. 

2-3 cup of grated raw potato, 1 pint sweet milk, 
let milk boil and stir in potato, when cool add 2 well 
beaten eggs, \ cup sugar, a pinch of salt and table- 
spoon of butter, flavor to taste, bake without upper 
crust. Mrs. T. W. McNett. 

PUMPKIN PIE. 

1 well beaten egg, \ cup sugar, 2' heaping table- 
spoons pumpkin, \ pint rich milk, (a little cream will 
improve it), a little salt, butter the size of a hickory 



PASTRY 



147 



nut and season with cinnamon or nutmeg and ginger. 
Bake with under crust in hot oven. 

Mrs. Dwight Do wan. 

RICE PIE. 

2 eggs, 1 cup cooked rice, 5 tablespoons sugar, 1 
pint milk, flavor with lemon. Put in crust and bake. 

Mrs. E. R. Peirce. 

RAISIN PIE. 
1 cup chopped raisins, 1 large lemon grated, 1 
cup of sugar, \ cup molasses, \ cup water, stir in 1 
large tablespoon of flour, 1 soda cracker rolled; boil 
until it thickens, then add \ cup of nuts; bake with 2 
crusts like mince pie. Mrs. L. T. Parmlee. 

SQUASH PIE. 
Wash and dry the squash, cut in slices and steam 
until tender all through. Rub through colander. For 
1 pie take 3 large tablespoons of squash, season to 
taste with sugar, ginger, cinnamon, allspice, nutmeg 
and salt, and 1 egg which is to be beaten to a cream 
with the sugar, butter size of a walnut, add enough 
hot milk to fill the pie plate and keep the mixture hot 
over boiling water until ready to bake. Bake in a 
moderate oven. Mrs. M. W. Jamieson. 

BANBERY TARTS. 
1 pound raisins, \ pound citron, 4 figs chopped fine, 
juice and grated rind of 1 lemon, 1 cup sugar, 3 roll- 
ed crackers, 3 tablespoons water. Just heat through 
but do not cook. Make about 3 dozen. Cut good pas- 
try with round cutter and add 1 tablespoon filling. 

Boston Cooking School. 

BANBURY TARTS. 
1 cup raisins, 1 cup sugar, 1 egg, 1 cracker, juice 
and grated rind 1 lemon. Stone and chop raisins, add 
sugar, egg slightly beaten, cracker finely rolled, and 
lemon juice and rind. Roll pastry \ inch thick, and 
cut pieces 3^ inches long by 3 inches wide. Put 2 tea- 
spoons of the mixture on each piece. Moisten edge 
with cold water half way round, fold over, press edges 
together with three-tined fork, first dipped in flour; 
bake 20 minutes in slow oven. 

Mrs. W. A. Talbott. 



148 



THE WARREN COOK BOOK 



ORANGE TARTS. 
Line gem pans with good pastry. Bake and fill 
with a spoonful of orange marmalade or conserve, 
cover with merangue, made of whites of eggs and 1 ta- 
blespoon powdered sugar to each egg; put in oven un- 
til light brown. Raspberry or other jams can be sub- 
stituted for marmalade. F. C. B. 



PASTRY 149 



THE WARREN COOK BOOK 



LAYER CAKES. 

MRS. ROSE YATES. 

To insure success in the making of any kind of 
cake, use none but the best ingredients, then exercise 
great care and judgment in the mixing and baking. 

The essentials for good cake are fresh eggs, fine 
granulated sugar, pastry flour and best butter. 

To mix butter cakes, measure dry ingredients 
and mix and sift baking powder and spices, if used, 
with the flour. Break each egg separately, thus 
avoiding loss should a stale egg chance to be found 
among the number, separating the whites from yolks, 
if the rule so specifies. 

Measure butter, then liquid. Place the butter 
which should be soft, but not melted, together with 
the sugar in an earthen bowl; rub together until 
creamy, add yolks of eggs or whole eggs, beaten until 
light, liquid, and flour mixed and sifted with baking 
powder. When whites alone are used fold into the 
batter the last thing before baking. 

Cake can be made fine grained only by long beat- 
ing. Do not stir, but beat thoroughly, bring- 
ing the batter up from the bottom of the 
dish at every stroke, thus driving the air into the cells 
of the batter. Unskilled mixing, too rapid or un- 
equal baking, or a sudden decrease in heat before it is 
quite done, will cause streaks in the cake. Fruit, when 
added to a cake, is usually floured to prevent settling 
to the bottom. Eaisins should be seeded, then cut 
with scissors, rather than chopped. 

Grease the pans with melted butter, lining the 
bottom with thin paper, taking care that it does 
not project over the sides. In filling the pans, have 
the mixture come well to the corners and sides of the 
pans, so that when the cake is baked it will be per- 
fectly flat on top. The baking of cake is quite as im- 
portant a feature as mixing. Many a well mixed 
cake has been spoiled in the baking. Experience 
alone can teach one what the temperature of the oven 
should be for the different cakes. Cake should be 
watched closely while in the oven, opening and shut- 
ting the door carefully. Do not move the cake in the 



LAYER CAKES 



oven unless positively necessary, then do it gently. 
When done cake shrinks from the pan, and in most 
cases this is sufficient test, but if in doubt try with a 
broom splint and if the dough does not adhere, it is 
done. When removed from the oven, allow it to 
stand 5 minutes, then invert the pan on a board cov- 
ered with fiber paper, and the cake will fall out. If 
the cake is inclined to stick to the sides, loosen with a 
knife before inverting. Allow the cake to cool before 
icing. Eose E. Yates. 

ALMOND CAKE. 

2 cups granulated sugar, 2-3 cup butter, 1 cup 
milk, 2 2-3 cups flour, 2 teaspoons baking powder, 1 
teaspoon Eoyce's vanilla, whites of 8 eggs, bake in 2 
layers. For filling, pour over the beaten whites of 2 
eggs a syrup made of 2 cups granulated sugar, 1 cup 
water, cooked until it threads; beat this until nearly 
cold when add f pound blanched almonds, chopped 
fine. Flavor with Boyce's almond extract. 

Eose E. Yates. 
A NICE CHEAP CAKE. 
1 cup sugar, J cup butter, -} cup sweet milk, ^ cup 
corn starch, 1 cup flour, whites of 3 eggs and 1 heap- 
ing teaspoon baking powder. Dark Part. — 1 cup sug- 
ar, -| cup butter, \ cup of sour milk, 2 cups flour, 1 
tablespoon molasses, 1 teaspoon soda, 1 tablespoon 
each of allspice, cloves and cinnamon. Put the two 
cakes together with soft frosting with the dark part 
at the bottom. Mrs. T. W. McNett. 

A GOOD COMMON LAYEE CAKE. 

3 eggs, 1 tablespoon butter, \\ cups sugar, 2 cups 
flour, 2 teaspoons baking powder sifted with the flour, 
\ cup rich milk. Flavor to taste and bake in jelly 
tins. Mrs. D wight Cowan. 

BLACKBEEEY JAM CAKE. 
1 cup brown sugar, J cup butter, 3 tablespoons 
sour milk or cream, 3 tablespoons strong coffee 
(liquid), yolks of 3 eggs and whites of 2, 1 teacup of 
blackberry jam, 2 teacups flour, 1 teaspoon soda, sift- 
ed in flour, 2 teaspoons cinnamon, 1 teaspoon cloves, 
\ nutmeg grated, 1 teaspoon Boyce's lemon extract ; 
stir all together, bake in 3 layers, put together with 
boiled frosting. Mrs. Salver. 



152 



THE WARREN COOK BOOK 



BLACK AND WHITE CAKE. 

1 cup sugar, J cup butter, \ cup sweet milk, 
whites 3 eggs, 1 cup flour, \ cup cornstarch, 1 tea- 
spoon baking powder. Black Part. — 1 cup of brown 
sugar, J cup butter, \ cup sour milk, 1 teaspoon soda, 
1-J cups flour, \ cup raisins, \ cup nuts, yolks of 3 eggs, 
1 teaspoon molasses, all kinds spices ; either nut or fig 
filling is nice between black and white cake. 

Mrs. C. IL Meachaip. 

CHOCOLATE CAKE I. 

2 cups sugar, 1 cup butter, 1 cup sour milk, \ tea 4 
spoon soda dissolved in the milk, 4 eggs, B| cups flour, 
o teaspoons of baking powder. Dissolve \ cake choc- 
olate (or less) and add to middle layer. For frosting 
— Whites of 3 eggs, 2 cups of confectioner's sugar, \ 
cake grated chocolate and vanilla to taste. 

Mrs. I. G. Lacy. 

CHOCOLATE CAKE II. 
1 cup brown sugar, \ cake grated chocolate, \ cup 
sweet milk ; put all together and boil until as thick as 
custard. When cold, add 1 teaspoon of Royce's va- 
nilla, 1 cup brown sugar, \ cup butter, \ cup sweet 
milk, 3 eggs, 2 cups flour, 1 teaspoon soda ; bake in 2 
layers with chocolate filling. Put 3 ounces of choco- 
late into a double boiler. Sink it down into the hot 
water. When the chocolate melts, add f cup of milk, 
| cup sugar. When smooth, add yolk of 1 egg, and a. 
teaspoonful of vanilla. Cool and put between layers. 

Agnes Robertson. 

CREAM CAKE. 

1 cup sugar, butter size of an egg, 2 eggs, 1 heap- 
ing cup flour, 1 teaspoon cream tartar, \ teaspoon 
soda, J cup milk. Bake in 2 layers. 

Cream for Filling — J pint milk, \ cup sugar, \ 
cup flour, 1 egg; beat sugar, egg and flour together; 
heat milk over steam or Avater. When scalding hot, 
stir in other ingredients. Flavor with Royce's vanil- 
la or lemon and spread between cake when cold. 

Mrs. J. B. Allen. 

CREAM CAKE SIMPLE. 

3 eggs, \\ cups flour, 1 cup sugar, 1 teaspoon bak- 
ing powder, 2 tablespoons water ; bake in 2 cakes and 
split while warm. 



LAYER CAKES 153 

Cream. — 1 egg, 1 pint milk, J cup sugar, 2 tea- 
spoons corn starch, butter size of an egg, \ teaspoon 
Royce's vanilla ; let cool and put between cakes. 

Miss Jennie Halliday. 
A GOOD CHEAP LAYER CAKE. 

1 egg and yolk of another, 1 cup sugar, butter size 
of an egg, 1 cup sweet milk, 2-J cups flour, 2 teaspoons 
baking powder, flavor to taste ; bake in layers. Apple 
cream for above. Pare and grate 2 medium sized 
sour apples, beat white of egg and 1 small cup granu- 
lated sugar together, add grated apple and beat until 
frothy and light — will no trun if beaten long enough ; 
flavor with vanilla, put between layers and cover top 
of cake. Very nice if eaten while fresh. 

Mrs. J. Gleave. 
DELICATE CAKE. 

2 cups sugar, 1 cup butter, 1 cup sweet milk, 4 
cups sifted flour, 3 teaspoons baking powder, whites 
of 8 eggs; bake either in solid or layer cake, flavor 
with Royce's vanilla, if in layers slice candied pineap- 
ple fine and mix in the frosting for between the layers. 
Very delicious. Mrs. W. D. McLaren. 

DELICATE CAKE II. 

2 cups pulverized sugar creamed with a good \ 
cup butter, f cup sweet milk, 3 scant cups flour meas- 
ured after sifting, 2 teaspoons baking powder, \ tea- 
spoon Royce's almond flavor, and lastly the whites of 
6 eggs well beaten. Mrs. F. K. Russell. 

DEVIL'S FOOD. 

2 cups sugar and 1 cup butter creamed, yolks of 5 
eggs well beaten, 1 cup sour milk, 1 scant teaspoon 
soda in 1 tablespoon boiling water, \ cake of grated 
chocolate, 2-J scant cups flour, 1 heaping teaspoon 
baking powder, 1 teaspoon Royce's vanilla, whites of 5 
eggs beaten stiff. 

Icing. — \ cake grated chocolate, 1 cup granulated 
sugar, \ cup milk, butter size of hickory nut, 1 tea- 
spoon vanilla ; boil until it thickens. 

Mrs. W. J. Richards. 
DEVIL'S FOOD. 

Part 1. — 1 cup sugar, 1 cup grated chocolate, ^cup 
sweet milk ; let come to a boil. Part II. — 1 cup sugar, 
i cup butter, 3 eggs, \ cup sweet milk, 1 teaspoon so- 
■da, 2 cups flour. Measure ingredients with a coffee 



154 



THE WARREN COOK BOOR 



cup. Mix the two parts together ; bake in layers and 
put together with common icing. Mrs. L. G. Noyes. 

CHEAP DEVIL'S FOOD. 
3 squares of chocolate, melted, yolks of 2 eggs, 1 
cup sugar, granulated, 1 tablespoon butter; mix the 
above well together, then add 1 cup sour milk, 1 tea- 
spoon soda, 1 teaspoon Koyce's vanilla, 1 rounded cup 
uf flour ; bake in 2 layers or as a solid cake. Use any 
icing preferred. Mrs. S. E. Walker. 

DANDY CAKE. 

| cup butter, 2 cups sugar (scant), f cup milk, 2 
cups flour, whites of 6 eggs, 2 teaspoons baking powd- 
er; sift flour 4 times, sift sugar 3 times. 

Icing — 8 ounces chocolate, 1-J cups powdered 
sugar, 4 tablespoons corn starch, 2 cups milk. Win 
done cooking add tablespoon boiling water. 

Mrs. Parmlee. 
ICE CREAM CAKE. 

Beat to a cream J cup butter, 2 cups sugar, 1 cuj 
rich milk, sift 2 large teaspoons baking powder twice 
with 2 cups pastry flour, and 1 small cud corn starch 
— add to nrst mixture, and slowly fold in the whites 
of 7 eggs, beaten stiff ; bake in 2 layers. 

For Filling. — 1 pint cream whipped stiff, to 
which has been added 1 tablespoon Chalmer's gelatine 
soaked 2 hours in a tablespoon cold water, and dis- 
solved in a tablespoon of boiling water — sweeten and 
flavor ; spread between layers and frost the top of the 
cake. Mrs. M. Mead. 

ICE CREAM CAKE. 

2 cups granulated sugar, 2-3 cup butter, 1 cup 
sweet milk, whites of 8 eggs, 3 cups flour, 3 teaspoon^ 
baking powder ; bake in layers. 

Frosting. — 2 cups white sugar, ^ cup water. 
A\hites of 3 eggs beaten stiff; let sugar and water boil 
until it forms a string when dropped from the spoon 
Pour very slowly into the whites of the eggs, beating 
constantly. Flavor with Royce's vanilla. 

Mrs. W. A. Rankin. 
LEMON SPONGE. 

1 pound granulated sugar, | pound flour, 8 eggs, 
juice and grated rind of 1 lemon, 2 teaspoons baking 
powder ; bake in 2 thick, oblong layers, frosting each 



LAYKR CAKES 



155 



one with lemon juice thickened with pulverized sugar 
Alter lrostmg under layer, spread with a custard 
made as follows : i cup mii&, 1 egg, J teaspoon corn 
starch or flour ; sweeten, and flavor witfl lioyce's vanil- 
la. Mrs. C. N. Payne, Titus viiie. 
LEMON JELLY CAKE. 

1 cup butter, 2 cups sugar, \ cup sweet milk, 2^ 
cups flour, 5 eggs, 2 teaspoons of baking powder. 

J elly for Cake. — 1 egg, 3 tablespoons melted butter, 
1 colfeecup sugar, the grated rind and juice of 2 lem- 
ons. Cook in a dish over water until of the right con- 
sistency. Mrs. W» V. Hazel tine. 
LAYER CAKE. 

1| cups sugar, \ cup butter, 1 cup sweet milk, 4 
eggs, (the whites only), 2-J cups flour, 2 teaspoons 
baking poAvder sifted with flour, 1 teaspoon Royce's 
vanilla, and bake in layers. Mrs. J. W. Kitchen. 
LIGHT LAYER CAKE. 

Cream 1-3 cup butter, add 1 cup sugar gradually, 
then the well beaten yolks of 2 eggs, and alternate- 
ly \ cup milk and 1^ cups flour sifted with 2 
level teaspoons baking powder, whites of 2 eggs beaten 
dry. Mrs. Honor Parmlee. 

MAPLE SUGAR CAKE. 

\\ cups of granulated sugar, \ cup butter, whites 
of 6 eggs or 3 whole ones, \ cup of sweet milk, 3 tea- 
spoons baking powder, 2 heaping cups flour ; bake in 
3 layers ; put together with boiled frosting, using ma- 
ple sugar in place of granulated. Take the same 
quantity of maple sugar. Mrs. D. L. Gerould. 

MINNEHAHA CAKE. 

Cream \ cup of butter with f cup granulated sug- 
ar, 2 eggs, \ cup of milk, \\ cups sifted flour, 1 heaping 
teaspoon baking powder ; bake in 2 layers. 

Filling. — Boil 1 cup sugar with \ cup water until 
it "hairs" from the spoon, then beat into the whipped 
white of an egg; beat until cool, add \ cup each of 
seeded raisins and walnuts cut fine. Mary E. Kopf . 

ORANGE CAKE. 
\ cup butter, 1 cup sugar, 2 eggs, \ cup milk, 1 
2-3 cups flour, 2\ teaspoons baking powder; cream 
the butter, add sugar gradually, eggs well beaten and 
milk. Then add flour mixed and sifted with bak- 



156 



THE WARREN COOK BOOK 



ing powder; bake in a dripping pan, cut in halves, 
spread \ with orange filling and cover top layer with 
frosting flavored with Royce's orange. 

Filling. — J cup sugar, 2| tablespoons flour, grat- 
ed rind \ orange, \ cup orange juice, J tablespoon lem- 
on juice, 1 egg slightly beaten, 1 teaspoon butter; mix 
ingredients in order given ; cook 10 minutes in double 
boiler, stirring constantly. Cool before spreading. 

Boston Cooking School. 
PRUNE ALMOND CAKE. 

-J cup butter, 1 cup sugar, -J cup milk, J cup corn 
starch, 1 cup flour, 2\ teaspoons baking powder, 
whites 3 eggs, \ teaspoon Royce's almond extract; 
bake in dripping pan, and cut in two crosswise. Make 
enough boiled frosting for two layers. To \ of it add 
8 soft prunes stoned and cut in pieces, and \ cup al- 
monds blanched and cut in pieces. 

Boston Cooking School. 
PRINCE OF WALES CAKE. 

1 cup butter, 2 of brown sugar, 1 cup sour milk, 
} oiks of 6 eggs, 4 tablespoons of molasses, 2 teaspoons 
soda dissolved in water, 2 teaspoons grated nutmeg, 
1 tablespoon cloves, 1 tablespoon cinnamon, 4 cups 
flour, 1 pound raisins chopped line, and \ lb. citron 
chopped with raisins ; dredge well with flour ; bake in 
loaf or layers. Mrs. C. H. Smith. 

ROLLED JELLY CAKE. 

3 eggs, 1 cup sugar, 1 cup flour, 3 teaspoons wat- 
er, \ teaspoon baking powder; beat 1-3 flour with 
sugar and eggs; bake, spread quickly with jelly and 
roll hot. 

RIBBON CAKE. 

\\ cups sugar, \ cup butter, 2-J cups of flour, \ cup 
sweet milk, whites 4 eggs, 3 teaspoons baking powder. 
Take 2 tablespoons of the above mixture and add a lit- 
tle soda, \ cup of chopped raisins, a few currants, \ 
cup flour, \ cup molasses ; bake in 3 layers. 

Mrs. J. O. Parmlee. 

TILDEN CAKE. 
1 cup butter, 2 of pulverized sugar, 1 of sweet 
milk, 3 of flour, -J cup corn starch, 4 eggs, 2 teaspoons 
baking powder, 2 of Royce's lemon extract. 

Rose E. Yates. 



FILLINGS 



157 



WHITE CAKE I. 
Cream 1 cup sugar, J cup butter, add \ cup sweet 
milk, theu well beateu whites of 3 eggs, \\ cups flour, 

Mrs. Honor S. Parmlee. 

WHITE CAKE II. 
ij cups sugar, \ cup butter, 2-3 cup milk, 3 tea- 
spoons baking powder, 2 cups flour, whites of 5 eggs 
beaten and put in last. Mrs. Conarro. 

WHITE CAKE III. 
1 cup sugar, \ cup butter, \ cup milk, \\ cups 
flour, after sifting once, 2 small teaspoons baking pow- 
der, whites of 4 eggs, whipped to a stiff froth and put 
in last, Eoyce's vanilla. Mrs. D. W. Ames. 

YELLOW CAKE. 

Yolks of 8 eggs, 1 cup sugar, \ cup of butter, \ cup 
of sweet milk, H cups flour, 2 teaspoons of baking 
powder: to be flavored with either Royce's lemon or 
orange, baked in layers, and lemon filling or orange ic- 
ing placed between them and on top. 

Lemon Filling. — 1 cup sugar, whites of 2 eggs 
well beaten, juice and grated rind of a lemon : mix 
and boil until it thickens. Mrs. D. L. Gerould 

FILLINGS. 

CREAM FILLING. 
i cup sugar, 1-3 cup flour, J teaspoon salt, 2 eggs. 
2 cuds scalded milk, 1 teaspoon Rovce's vanilla or 4 
t^s-noon lemon extract : mix drv ingredients, add eggs 
slighflv beaten and pour on gradnallv scalded milk. 
Cook 15 minutes in double boiler, stirring constantlv 
lmtil thickened, afterwards noorisionallv. cool slightlv 
and flavo-r. Boston Cooking School. 

FRENCH CREAM FILLING, 
f cup thick cream, 4 cup milk, J cup powdered sug- 
ar, white 1 egg, J teaspoon Rovce's vanilla : dilute 
cream with milk and beat until stiff, using Dover egg- 
beater, add sugar, white of e.gg beaten until stiff and 
vanilla. Boston Cooking Sshool. 

CREAM FILLING. 
1 cup powdered or granulated sugar, i cup hot 
water, let simmer; beat white of 1 egg and mix with 



THE WARREN COOK BOOK 



the above. When cold add J cup chopped raisins, J 
cup chopped walnuts, 1 tablespoon grated cocoanut. 

Mrs. Lees. 

CREAM NUT FILLING. 

1 cup rich milk or cream, 3 tablespoons sugar, 1 
tablespoon corn starch, let come to a boil, stir in the 
yolks, of 3 eggs, cook in a double boiler, when cool add 
1 cup nuts and flavoring. Harriet L. Taylor. 

CHOCOLATE FILLING. 

2^ squares chocolate, 1 cup powdered sugar, 3 
tablespoons milk, yolk of 1 egg, \ teaspoon Royce's va- 
nilla; melt chocolate over hot water, add \ the sugar 
and milk, add remaining sugar and yolk of egg. Cook 
in double boiler until it thickens, stirring constantly 
at first so that mixture may be smooth. Cool slightly, 
flavor and spread. 

CHOCOLATE CREAM FILLING. 

Make cream filling, using a full cup of sugar in- 
stead of | cup, add l^jr squares Baker's chocolate, 
which has been melted over hot water. 

Boston Cooking School. 
COCOANUT FILLING. 

Beat whites of 2 eggs on a platter until very stiff, 
add enough powdered sugar to spread, spread over 
cake, sprinkle thickly with fresh grated cocoanut. 
Use for laver cake, having filling between and on top. 
FIG FILLING. 

\ pound figs, finely ^hopped, 1-3 cup sugar, 1-3 
cup boiling water, 1 tablespoon lemon juice; mix in- 
gredients in the order given and cook in double boiler 
until thick enough to spread. 

LEMON COCOANUT CREAM. 

Juice and grated rind 1 lemon, 1 cup powdered 
sugar, yolks 2 eggs, 1 cup shredded cocoanut ; mix 
lemon iuice and rind with sugar and yolks of eggs 
slightly beaten, cook 10 minutes in double boiler, stir- 
rising constantlv, add coconnut. Use when cool. 
MAR SHM ALLOW FILLING I. 

Put I cup sugar and + cup milk in a sauce pan. 
heat slowly to boiling point without stirring and boil 
6 minutes. Break 4 nound marshmallows in pieces 
and melt in double boiler, add 2 tablespoons hot wat- 
er, and cook until mixture is smooth, add hot syrup 
gradually, stirring constantly ; beat until cool enough 



FROSTINGS 



159 



to spread. This may be used for both filling and 
frosting. Boston Cooking School. 

MAR S H MALL O W PILLING II. 
. 2 tablespoons of Chalmer's gelatin dissolved in 7 
tablespoons of boiling water ; stir in gradually 1 
pound of confectioner's sugar and beat with a spoon \ 
hour, flavor with Royce's vanilla ; pour in a tin, size of 
your cake, and set away until the gelatin thickens, 
put between the two layers of cake. 

Mrs. A. W. Nickle. 

ORANGE FILLING. 
\ cup sugar, 2-J tablespoons flour, grated rind \ 
orange, \ cup orange juice, \ tablespoon lemon juice, 1 
egg, slightly beaten, 1 teaspoon butter; mix ingredi- 
ents in order given ; cook 10 minutes in double boiler, 
stirring constantly. Cool before spreading. 

PRUNE ALMOND FILLING I. 
To boiled frosting add \ cup selected prunes, 
stoned and cut in pieces, and 1-3 cup almonds 
blanched and chopped. 

PISTACHIO PASTE. 
To Marshmallow Filling No. 1 add a few drops 
Royce's extract of almond, 1-3 cup pistachio nuts 
blanched and chopped and leaf green to color. 

B. C. S. 

NUT OR FRUIT FILLING. 

To Boiled Frosting No. 1 add chopped walnuts, 
almonds, hickory nuts, Brazil nuts, figs, dates, or rais- 
ins, separately or in any combination desired. 

STRAWBERRY FILLING. 

1 cup thick cream, 1-3 cup sugar, white of 1 egg, 
\ cup of strawberries, J teaspoon Royce's vanilla ; beat 
cream until stiff, using Dover beater, add sugar, white 
of egg beaten until stiff, strawberries mashed and 
vanilla. Boston Cooking School. 

FROSTINGS. 

BOILED FROSTING I. 

1 cup granulated sugar, white 1 egg, about \ cup 
water, beat the egg to a stiff froth, boil the sugar and 
water until it "hairs" when the spoon is lifted, or if 
tested in cold water until it forms a soft ball in the 



i6o 



THE WARREN COOK BOOK 



water. Pour slowly over the beaten egg, beating all 
the time, flavor, beat until cold. Miss Kopf. 

BOILED FROSTING II. 
1^ cups sugar to J cup water, boil until a small 
ball forms between the fingers when dropped in wat- 
er, whites of 2 eggs beaten stiff, add ^ teaspoon cream 
of tartar ; pour the sugar over the eggs and beat until 
it does not run. Mrs. A. W. Mckle. 

BOILED FROSTING III. 

2^ cups sugar, whites of 3 eggs, wet the* sugar 
with water ; boil until it hairs when the spoon is lift- 
ed ; have the eggs beaten very light ; stir in the boiling 
sugar; beat until cold. If too stiff, put in a little 
milk ; if too thin, a little powdered sugar. 

Mrs. S. P. Hall. 

CARAMEL FROSTINGS. 
2 cups light brown sugar, 2-3 cup sweet milk, 
butter the size of a walnut, 2 teaspoons Royce's vanil- 
la ; cook sugar, milk and butter until it grains and add 
vanilla before taking from the stove; stir until 
creamy when it is ready to spread. K. W. 

CHOCOLATE FROSTING I. 
8 ounces or 1 cake of chocolate, 1\ cups pulver- 
ized sugar, 2 tablespoons corn starch, 2 cups sweet 
milk; cook all together until thick, then add a little 
boiling water to make it glossy. Mrs. Salyer. 

CHOCOLATE FROSTING II. 
To boiled frosting No. I add 4 tablespoons grat- 
ed chocolate, melted over steam. Mrs. Lees. 
MAPLE SUGAR FROSTING. 
2 lbs. maple sugar, 1 cup water, Avhites of 2 eggs ; 
boil sugar and water until it forms a soft ball when 
dropped in cold water; pour into the beaten whites of 
the eggs and proceed as for boiled frosting. 

Mrs. Orr. 



LAYER CAKES 



THE WARREN COOK BOOK 



LAYER CAKES 



163 



THE WARREN COOK BOOK 



LAYER CAKES 



THE WARREN COOK BOOK 



LOAF CAKES. 

MISS riAFlE KOPF. 

ANGEL FOOD. 
Whites of 11 eggs, 1-J measures of granulated 
sugar, 1 rounded measure of flour, 1 rounded teaspoon 
cream of tartar, 1 teaspoon Royce's vanilla, Sift 
flour four times, measure, add cream of tartar; sift 
again and put back in sieve ready to put into cake. Put 
a pinch of salt in the eggs and beat to a stiff froth, 
add the sugar lightly, next the vanilla, and last the 
flour, very lightly ; bake in an angel food pan about TO 
minutes in a slow oven. When baked turn the pan 
upside down to cool. A small tin measuring cup that 
can be obtained with the pan is used. 

Miss Kopf . 
ANGEL COCOANUT CAKE. 
1 cup butter, 2 cups sugar, 3 cups flour, 2 tea- 
spoons baking powder, \ cup milk, whites 8 eggs; 
spread the top with icing then with the grated cocoa- 
nut. Mrs. S. H. Davis. 
ARCHANGEL CAKE. 
Beat well together 1 cup sugar and 1 cup butter. 
When sugar and butter are creamed sufficiently, beat 
in 2 cups of flour sifted six times. iThe last time sift 
with one teaspoon of baking powder. Lastly stir in 
the well beaten whites of 8 eggs, flavor. 

Mrs. S. T. Neill. 
BLACKBERRY JAM CAKE. 
3 eggs, 2 whites saved for frosting, 1 cup sugar, 1 
cup blackberry jam, J cup butter, 3 tablespoons sour 
cream, 1 teaspoon each of soda, cinnamon and cloves, 
2 cups flour. Mrs. W. M. Bashline. 

BLACKBERRY JAM CAKE. 
1 cup sugar (brown), \ cup butter, \ cup sour 
milk, 1 cup blackberry jam, 3 eggs, leaving out the 
whites of 2 for frosting, 2-J cups of flour, 1 teaspoon 
soda ; spices to suit the taste. Miss Aresta Beatty. 
BLACKBERRY JAM CAKE. 
1 cup brown sugar, 1 cup butter, 1 cup jam, 1 cup 
raisins, \ cup currants, 3 tablespoons of sour milk, \ 
teaspoon soda iD milk, a little cinnamon and nutmeg, 
2i cups flour. F. B. S. 



LOAF CAKES 



167 



BLACK CAP CAKE. 
1 cup butter creamed with \\ cups sugar, 2 table- 
spoons molasses, 2 eggs, \ cup sour milk, 1 teaspoon 
soda, 2J cups flour, \ teaspoon of cinnamon and cloves 
together, 1 cup chopped raisins, 1 cup walnuts broken 
or chopped ; bake in a loaf. Mrs. C. H. Smih. 

CLOVE CAKE. 
1 good cup brown sugar, 1 cup butter, \ cup milk, 
1 cup chopped raisins, 2 eggs, 1 teaspoon cloves, 1 tea- 
spoon baking soda dissolved in hot water. Put the 
raisins in the last thing before the flour, then add 2 
cups flour with 1 teaspoon baking powder. 

Mrs. W. C. Watson. 
CLOVE CAKE. 

1 cup sugar, \ cup butter, 1 cup molasses, 1 cup 
sour milk, 3 cups flour, 1 cup chopped raisins, 2 tea- 
spoons cloves, 1 teaspoon soda, 2 eggs ; add any kind of 
fruit. Mrs. M. Hazeltine. 

CHOCOLATE LOAF CAKE. 
\ cup butter, 2 cups sugar, 2 eggs, \ cup coffee, \ 
cup milk, 2\ cups flour, 2 teaspoons baking powder. 2 
squares of melted chocolate, 2 teaspoons vanilla, 
(•ream butter with fork, add sugar and cream again, 
then the yolks of the eggs, coffee, milk and Royce's 
vanilla, sift flour with baking powder, and add to 
other ingredients, then melted chocolate, then whites 
of eggs beaten stiff; bake in moderate oven. 

Mrs. E. E. Allen. 

CEEAM ALMOND CAKE. 
-J cup butter, 1 cup sugar, If cups flour, 4 level 
teaspoons baking powder, \ cup milk, whites of 4 eggs, 
\ teaspoon Royce's almond extract. Cream the but- 
ter, add the sugar gradually; sift flour and baking 
powder and add to the mixture, alternating it with 
the milk ; fold in beaten eggs and flavoring, bake in a 
loaf 45 minutes in a moderate oven. 

SOUR CREAM CAKE. 

2 cups sugar, \ cup butter, 3 eggs, 1 cup sour 
cream, 3 cups sifted flour, 1 teaspoon soda dissolved in 
hot water, 1 teaspoon baking powder. Cream butter 
and sugar, beat eggs light and add a little salt and fla- 
vor to taste. Then the cream to which has been added 
the soda dissolved in 1 tablespoon of hot water, then 



THE WARREN COOK BOOK 



the flour and baking powder beaten well into the cake. 
This can be baked in a loaf or two layers, using any 
kind of filling or icing. Mrs. Rosamond D. Rogers. 
SOUR CREAM CAKE. 

1 cup sour cream, 1^ cups brown sugar, 1 tea- 
spoon soda, 1 egg, 2^ cups flour, spices to taste — fruit 
may be added if liked, \ cup raisins, \ cup shredded 
citron. Mrs. Salyer. 

DEVIL'S FOOD. 
1-3 cake Baker's chocolate dissolved in 1 cup boil- 
ing water put in last thing before putting in oven. 
2 cups sugar, \ cup butter, \ cup sour milk, 2 large 
cups flour, 2 eggs, 1 rounded teaspoon baking powder 
added to flour, 1 level teaspoon soda added to milk; 
beat whites of eggs and put in just before chocolate, 
flavor with Royce's vanilla. J. Mabel Siggins. 

DEVIL'S FOOD. 
Part 1 — 1 cup grated chocolate, \ cup sweet milk, 
1 cup granulated sugar ; put in double boiler and cook 
about \ hour, or until it thickens. Let cool and add 2 
teaspoons Royce's vanilla. Part 2. — 1 cup brown 
sugar, \ cup butter, \ cup sweet milk, 2 eggs, whites 
and yolks beaten separately, 2 cups flour, 1 small tea- 
spoon soda; beat sugar and butter to a cream, add 
milk then the beaten yolks. Now add Part 1, then the 
flour, then the beaten whites, and lastly the soda. Al- 
ways scald the soda. Bake solid or in layers. 

Mrs. Lees. 

DEVIL'S FOOD. 

2 cups granulated sugar, § cup butter, 5 eggs, 1 
cup sour milk, 1 teaspoon soda, 3 cups flour, \ cake 
chocolate, grated, 1 teaspoon Royce's extract vanilla. 

Mrs. Rose Messner. 

DEVIL'S FOOD. 
First Part, — 1 cup brown sugar, \ cup butter, \ 
cup sweet milk, 2f cup flour, 1 teaspoon soda. Second 
Part. — 1 cup brown sugar, 1 cup grated chocolate, 
2-3 cup sweet milk, yolk of 1 egg, cook until thick; 
mix with first part and bake in loaf. 

DEVIL'S FOOD. 
2 cups sugar, \ cup butter, \ cup sour milk, 2 
eggs; mix together. \ cake chocolate, grated, 1 tea- 
spoon soda, 1 cup boiling water; mix together. Mix 



LOAF CAKES 



169 



all together and add 2 cups flour, 1 teaspoon baking 
powder, 1 teaspoon Royce's vanilla. 

Mrs. F. H. Gruninger. 

DELICATE CAKE (WHITE.) 
3 cups sifted flour H cups sugar, 7 eggs, whites 
only, 1 teacup sweet milk, 2 tablespoons butter, 2 tea- 
spoons baking powder, 1 teaspoon Royce's va- 
nilla. Beat butter and sugar to a cream; add milk 
and eggs well beaten, then flavoring; mix with this 
very slowly, the flour in which baking powder has been 
sifted; bake in quick oven. 

Mrs. W. A. Hall, Mrs. W. Watson. 

WHITE FRUIT CAKE. 
1 cup butter, 2 cups sugar, 2\ cups flour, whiter 
of 7 eggs, 2 teaspoons baking powder, 1 pound raisins, 
1 pound figs, 1 pound dates, 1 pound almonds, \ 
pound citron. Nora B. Davis. 

PLAIN FRUIT CAKE. 
1 cup brown sugar, J cup butter, 1 cup of raisins, 
seeded and chopped, \ cup sour milk, 2 cups flour, 2 
eggs, 1 teaspoon soda, \ cup molasses; spices to taste. 

Mrs. Henry Cogswell. 

To this recipe may be added 1 cup of walnuts 
broken. M. C. K. 

FRUIT CAKE. 
1 pound butter, 1^ pound brown sugar, \ cup mo- 
lasses (large), 9 eggs, \\ pounds flour (sift before 
weighing), 3 pounds currants, \ pound citron, sliced 
thin, 2-J pounds seeded raisins, \ pound candied lemon 
peel, sliced thin, \ pound candied orange peel, sliced 
thin, \ pound figs, \ pound blanched almonds, \ pound 
candied pineapple, 1 cup strawberry preserves, 1 tea- 
spoon saleratus, \ teaspoon cloves, 1 teaspoon cinna- 
mon, 2 or 3 nutmegs. Cream butter and sugar, add 
molasses, saleratus, spices, and well beaten eggs. Take 
part of the flour and thoroughly flour all the fruit 
before adding slowly to the mixture. After all ingre- 
dients are put together, beat with the hands 15 or 20 
minutes; steam 4 hours, bake 1. This will make a 
large milk pan loaf or can be divided into several 
small ones as desired. Mrs. F. P. Hue. 



170 



THE WARREN COOK BOOK 



FRUIT CAKE. 
1 cup molasses, 1 cup brown sugar, 1 cup sour 
milk, 1 teaspoon soda, 2 eggs, 2-3 cup butter, 4 cups 
flour, 2 pounds raisins, pound currants, \ pound 
candied orange peel, \ pound candied lemon peel, \ 
pound citron, 1 teaspoon cinnamon, 1 teaspoon cloves, 
1 teaspoon mace, 1 teaspoon nutmeg. Seed the rais- 
ins, wash currants well ; put the fruit all together and 
chop fine in chopping bowl ; rub the fruit into a part 
of the flour. Mrs. TV. D. McLaren. 

FRUIT CAKE. 
1 cup brown sugar, 1 cup butter and lard mixed, 
] cup strong coffee, 1 cup molasses, 2 eggs, 1 table- 
spoon of cinnamon and cloves together, a little salt, 1 
teaspoon soda dissolved in hot water, 1 pound raisins, 
1 cup walnuts, 3. cups flour; bake 1 hour. Makes 2 
cakes. If desired one of these cakes may be used for 
pudding by steaming, and serving with Lemon Sauce 
found under Puddings and Sauces. 

Mrs. W. D. McLaren. 

FRUIT CAKE. 
1 pound brown sugar, 1 pound butter, 8 eggs, \\ 
pound flour, 1 pound citron, 1 pound candied cherries, 

1 lb nuts, \ lb. pine apple, \ lb. orange peel 

2 pounds raisins, 1 pound figs, 1 cup molasses, 1 tea- 
spoon cloves, 1 teaspoon allspice, 1 teaspoon nut- 
meg, same in liquid spices, ItablespoonRoyce's orange 
extract, lteaspoon soda, 1 teaspoon baking powder. 
Steam 4 hours and then put in oven 10 minutes to dry. 
This will make 4 cakes. Mrs. A. W. Nickle. 

GOLD CAKE. 
\\ cups sugar, J cup butter, 3 eggs, 1 cup milk, 2 
01 2^ cups flour, 1 teaspoon cream of tartar, J tea- 
spoon soda in milk. Mrs. J. P. Johnson. 

GOLD CAKE. 
1 cup granulated sugar, | cup butter, yolks 8 eggs, 
1 cup sweet milk, 1| cups flour, 2 heaping teaspoons 
baking powder, 1 teaspoon Royce's orange extract. 
Cream butter and sugar, add yolks and beat thorough- 
lv before adding milk, flour and extract, 

Mrs. M. Kopf. 



LOAF CAKES j 



I 7 I 



GINGER BREAD. 
Cream J cup of butter and \ cup of sugar, 1 egg, 
\ cup sour milk, If cups flour, \ teaspoon ginger, \ 
teaspoon cinnamon, \ teaspoon soda, \ teaspoon salt. 
Sift flour, spices, salt and soda together ; bake 30 min- 
utes. Mary L. White. 
GINGER BREAD, 
j cup shortening, J cup sugar, \ cup sour milk, 
\ cup molasses, 1 teaspoon ginger, 1 teaspoon soda, \ 
teaspoon salt, 1 1-3 cups flour, 1 egg. 

Mrs. W. M. Bashline. 
HICKORY NUT CAKE. 
1^ cups sugar, \ cup butter (scant), whites 4 
eggs, 1 small cup milk, 2 cups flour, 1 cup nuts, 2 large 
teaspoons baking powder. Flour the nuts and fold 
the nuts and whites in last. Mrs. W .H. Hegerty. 
HICKORY NUT CAKE. 
\ cup butter, \\ cups sugar, f cup water, 2 cups 
flour, whites 4 eggs, 1 cup hickory nut meats broken, 
1 teaspoon baking powder. Beat butter and sugar to 
a cream, add water and flour, stir until smooth, add 
half the whites well beaten, then the nuts, then the 
remainder of the whites and the baking powder. Bake 
in loaf cake or in 2 layers. Mrs. A. R. Blood. 

LILY CAKE. 
\ cup butter, 1 cup sugar, creamed; add \ cup 
milk, \ cup corn starch, 1 rounded cup flour, 1 tea- 
spoon Royce's vanilla, whites of 4 eggs well beaten, 

1 teaspoon baking powder. Mrs. W. J. Richards. 

MOLASSES CAKE. 
\ cup light brown sugar, J cup butter, \ cup sour 
milk, \ cup molasses, 1 egg, 1 full cup sifted flour, \ 
teaspoon ginger, \\ teaspoons soda. 

Mrs. J. O. Parmlee. 
Miss Alden. 

MOLASSES CAKE WITHOUT EGGS. 
1 cup molasses, 3 tablespoons melted butter, \ 
cup buttermilk, 1 teaspoon soda, 2 teacups sifted flour. 
Bake in loaf or layers. Frost. 

Mrs. W. M. Bashline. 
MAHOGANY CAKE. 
\ cup butter, \\ cups sugar, 3 eggs, not separated, 

2 cups flour, 1 teaspoon soda sifted in flour, 1 tea- 



IJ2 



THE WARREN COOK BOOK 



spoon Royce's vanilla, 1 cup sweet milk. 1-3 large 
eake chocolate cooked in half of the milk. 

Mrs. P. P. Leche. 

NUT CAKE. 
-J cup butter, 1| cups sugar, \ cup sour milk, J 
cup raisins, seeded and chopped, \ cup butternut 
meats, rolled, 2 cups of flour, 3 eggs, J teaspoon soda, 

1 teaspoon cinnamon, 1 teaspoon nutmeg. 

Mrs. W. H. Pickett. 
POUND CAKE. 
1 tumbler eggs, | tumbler butter, \\ tumblers 
sugar, \\ tumbler flour, \ teaspoon baking powder; 
beat butter and flour together to a cream ; sugar and 
eggs together ; bake in slow oven. 

Mrs. Eliza Vosberg. 
TUMBLER CAKE. 
1 tumbler butter. 1 tumbler eggs( broken i, 1^ 
tumbler of sugar. H tumbler sifted flour, 2 even tea- 
spoons baking powder ; beat butter and flour togeth- 
er; beat sugar and eggs together; then mix all to- 
gether. Mrs. A. J. Davis. 
PORK CAKE. 
1 pound pork, fat, chopped line, pour over it 1 
pint of boiling water, 1 pound raisins, \ pound citron, 

2 cups sugar, 1 cup molasses, 1 teaspoon soda ; flour to 
thicken, season with nutmeg, cloves and cinnamon. 

Mrs. F. E. Sill. 
SUNSHINE CAKE. 
Whites 7 fresh eggs, yolks 5 eggs, 1 cup granu- 
lated sugar, f cup flour, J teaspoon cream tartar, 
pinch of salt; sift and measure as for angel food cake; 
beat yolks thoroughly then beat whites about half; 
add cream tartar ; beat until very stiff, stir in sugar 
lightly ; stir beaten yolks thoroughly, then add flour ; 
flavor, put in a tube tin and bake 45 or 50 minutes. 

Mrs. S. H. Davis. 

SUNSHINE CAKE. 
Whites of 11 eggs, 1£ cup granulated sugar, 1 cup 
flour, 1 teaspoon cream of tartar, little salt,! teaspoon 
Royce's vanilla, yolks of 5 eggs. The secret in this 
cake is to have the eggs fresh and cold. Measure flour 
after sifting once. Sift flour, sugar and cream of 
tartar together 4 or 5 times, so they will be light and 



LOAF CAKES 



173 



well mixed; break the eggs, whites only, onto a large 
platter or bowl ; beat them with the salt to a stiff dry 
froth ; add the vanilla, then sift the flour in a little at 
a time, and stir, but do not beat. We call it folding. 
Beat the yolks of 5 eggs very light and fold into the 
cake. Use a tin with removable bottom, and legs, and 
never grease such a tin for cake of any kind; bake 
about 1 hour in a moderate oven. If the oven bakes 
fast on the top put paper over it and put a couple 
of tin cans in the oven to hold the paper up, so the 
cake, as it rises, will not touch the paper. Do not 
open the oven door the first 15 minutes, then if it has 
not raised any, turn on a little more gas. When you 
take it out of the oven turn bottom side up until cold, 
then run a knife around and it will drop out. 

Mrs. Rosamond D. Rogers. 

SPONGE CAKE. 
5 eggs, juice of 1 lemon, 1 cup granulated sugar, 
1 cup flour, \ teaspoon baking powder ; beat yolks and 
sugar to a cream, add lemon juice, then stiffly beaten 
whites of eggs, then the flour and baking powder. 
Grease tins and bake in hot oven. Mrs. Salyer. 

SPONGE CAKE. 
2 eggs well beaten, 1 cup granulated sugar, 1 cup 
flour, 1\ teaspoons baking powder, 1 teaspoon lemon, 
1 teaspoon salt ; stir all together till smooth, then add 
i cup of boiling water ; put into oven immediately. 

Mrs. Salyer. 

SPONGE CAKE. 

10 eggs, 2 cups powdered sugar, 2 cups sifted 
flour, I egg shell of cold water, 1 tablespoon Royce's 
vanilla; beat yolks very light; add to them 1 cup of 
sugar, and the water; beat together well, then the 
other cup of sugar; beat hard for 40 minutes, then 
stir in very gently the whites, which have been beaten 
well, and the flour. Mrs. Turner. 

SPONGE CAKE. 
2 cups sugar, 4 eggs, beaten separately, 1 cup hot 
water, 2 J cups flour, 2 teaspoons baking powder ; beat 
yolks and sugar together, add hot water, next the 
flour with the baking powder, lastly whites of the 
eggs. Mrs. S. M. Sloan. 



174 



THE WARREN COOK BOOK 



WHITE SPONGE CAKE. 
8 eggs, whites only, 1 cup powdered sugar, J cup 
Hour, \ cup corn starch, 1 teaspoon cream of tartar, \ 
teaspoon soda 1 teaspoon Royce's vanilla ; beat whites 
to a stiff froth, add sugar and beat well, then soda 
froth, add sugar and beat well, then soda dissolved in 
a little milk, the corn starch and flavoring; stir 
cream of tartar in flour and add the last. 

Mrs. Rose Messner. 

SPONGE CAKE WITH MILK. 
4 eggs, beaten thoroughly, 2 cups granulated sug- 
ar, 2 cups flour, 2 teaspoons baking powder; 
sift baking powder in flour; after all is stirred well 
together, add 1 cup boiling milk; flavor with Royce's 
extract. Mrs. J. Danforth. 

SPONGE CAKE WITH HOT WATER, 
One cup sugar, 2 eggs, 1 teaspoon baking pow- 
der, 1 cup flour, 1-3 cup boiling water; beat sugar 
and eggs together, sift baking powder in flour, beat 
all together, then stir in the boiling water. Bake 
quickly. 

Mrs. D. D. Reed, 
Mrs. J. Gleave, 
Mrs. D. Cowan, 
Miss C. Pickett. 

BOILED SPONGE CAKE. 
1 cup sugar, 1 cup flour, 5 eggs and a few drops 
of Royce's lemon extract ; boil the sugar same as for 
frosting, beat the whites of eggs stiff in a bowl, and 
pour the syrup over, beating until cold, then add the 
beaten yolks, 1 teaspoon cream of tartar added to 
Hour and sifted five times ; then beat all together and 
pour into an unbuffered tin; bake slowly 50 or 60 
minutes. Mrs. C. H. Smith. 

BOILED SPONGE CAKE. 
6 eggs, 1 cup sugar, 1 cup water, 1 level teaspoon 
cream of tartar ; separate the eggs, and beat whites to 
a stiff froth with cream of tartar ; boil sugar and wat- 
er till it hairs and beat into whites of eggs until cold. 
Have yolks beaten light and stir lightly into the 
frosting; sift flour once before measuring, then sift 



LOAF CAKES 



175 



3 or 4 times as for angel cake ; fold in as carefully as 
you can ; flavor ; bake in angel food pan 1 hour in slow 
oven. Mrs. W. D, McLaren. 

Mrs. Sehlosser. 
SPICE CAKE. 

2 cups brown sugar, 1 cup butter, 3 eggs, 2f cups 
Hour, 1 cup sour milk, 1 teaspoon soda dissolved in 
milk, 1 cup raisins, 1 cup nuts, chopped or broken, 1 
teaspoon cinnamon, 1 teaspoon cloves ; bake in loaf or 
little cakes. 'Mrs. A. R. Blood. 

SPICE CAKE. 

2 cups brown sugar, 1 cup sour milk, £ cup but- 
ter, 2 2-3 cups flour, 1 cup raisins, 1 cup almonds 
chopped, J cup currants, 2 eggs, 1 teaspoon soda, 1 
teaspoon cloves, 1 teaspoon allspice, 2 teaspoons cin- 
namon, a little nutmeg, citron if you like. 

Mrs. Dwight Cowan. 
MRS. ROOSEVELT'S SPICE CAKE. 

1 cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 
cups flour, 2 teaspoons baking powder, 1 teaspoon cin- 
namon, 1| teaspoons nutmeg. 

SPICED MOUNTAIN CAKE. 

1 cup sugar, \ cup butter, \ cup sweet milk, yolks 
of 5 eggs and whites of 2, 1 teaspoon each of ground 
cloves and cinnamon, \ nutmeg, grated, 1^ cups flour, 
1 heaping teaspoon baking powder ; cream butter and 
sugar, add the well beaten yolks of the eggs, then the 
milk, spices, flour and baking powder, and lastly the 
whites of the eggs beaten to a stiff froth. The above 
recipe may be used with the yolks of 7 eggs, leaving 
out the whites; bake in moderate oven. When the 
cake has been in the oven a minute or two sprinkle 
over top a little soft sugar and cinnamon ; bake in a 
long shallow pan. Mrs. M. Kopf. 

SPANISH CAKE. 

1 pint sugar, four eggs, reserving whites of 2 for 
icing, f cup butter, 1 cup sweet milk, 2 teaspoons 
baking powder, 1 scant quart flour; bake in a large 
dripping pan ; when done, cut in squares with a 
hot knife, and ice. Mrs. Dwight Cowan. 

SPANISH BUNS. 

\\ cups brown sugar, \ cup butter, 2-3 cup sour 
milk, \ teaspoon soda, 1 teaspoon cinnamon, 1 tea- 
spoon nutmeg, 1 teaspoon cloves, 2 cups flour, 2 eggs, 



176 



THE WARREN COOK BOOK 



reserving 1 white for icing; bake in a shallow pan, 
cover with boiled icing flavored with Royce's orange ; 
cut in squares when ready to serve. 

Mrs. Rose Yates. 
SPANISH BUNS. 
1 pint brown sugar, 4 eggs, reserving two whites 
for icing, 1 cup sweet milk, 1 cup melted butter, 1 
quart flour, 3 teaspoons Home baking powder, cinna- 
mon, allspice and cloves to taste; bake in a dripper; 
ice, and cut in squares. Mrs. L. A. Goodrich. 

VIRGINIA LOAF CAKE. 
1| cups sugar, 2-3 cup butter, 1 cup chopped rais- 
ings, 2 eggs, 1 cup buttermilk, 2 cups flour, 1 teaspoon 
each of soda, cinnamon and cloves. 

WALNUT CAKE. 

1 cup sugar, | cup butter, \ cup milk, \\ cups 
flour, 2 teaspoons baking powder, 1 cup nut meats 
chopped fine, 2 eggs; ice, and put whole English wal- 
nut meats on the top and sides. Mrs. W. A. Hall. 

WHITE CAKE. 

2 cups granulated sugar, scant cup butter, 3 large 
cups flour, 1 large cup milk, whites 8 eggs, 2 round- 
ed teaspoons baking powder. This makes 2 large 
cakes. Mrs. W. R, Kopf. 

WHITE CAKE. 

2 measures sugar, \ measure butter, 3 measures 
flour, 1 measure milk, whites 4 eggs (5 if small), 3 
level teaspoons baking powder, flavor to suit taste; 
keep out \ measure of sugar to stir with eggs; sift 
flour 4 times and then keep one measure to sift with 
baking powder; cream butter and sugar, then add 
milk and 2 measures of flour, and beat thoroughly; 
then add the other measure of flour and baking powd- 
er, and lastlv, fold in the well beaten whites of eggs 
into which the \ measure of sugar has been stirred; 
flavor. Miss Winger. 

GOOD RECIPE FOR WHITE CAKE OR CAN BE 
USED FOR LAYER CAKE. 

1 cup butter, 2 cups fine granulated sugar, 3 
heaping cups of pastry flour, whites of 6 eggs, 1 cup 
milk, 2 teaspoons baking powder, 2 teaspoons Royce's 
extract; cream the butter and sugar, add the milk, 
add 1-3 of the flour, then \ the beaten whites, then \ 



LOAF CAKES 



177 



the flour that is left, then the remainder of the eggs, 
and the rest of the flour and the extract; stir until 
perfectly smooth, each time after adding each part. 
Any white cake is improved by using this formula for 
putting together. Mrs. S. E. Walker. 

AUNT HATTIE'S WHITE CAKE. 
1 cup white sugar, -J cup butter, whites of 4 eggs, 
2-3 cup sweet milk, 2 cups flour, 2 teaspoons baking 
powder, 1 teaspoon Royce's vanilla. 



THE WARREN COOK BOOK 



LOAF CAKES 179 



THE WARREN COOK BOOK 



LOAF CAKES 



182 



THE WARREN COOK BOOK 



Cookies, Doughnuts, Etc. 

MRS. CHAS. T. CONARRO. 

KOCK BISCUITS. 

1-J cups sugar, f cup butter, 2 eggs, 1 cup raisins, 

1 cup nuts, \ cup currants, J cup milk, 3 cups flour, 1 
teaspoon baking powder, 1 teaspoon cinnamon, \ tea- 
spoon nutmeg. Mrs. David H. Siggins. 

BROWN SUGAR COOKIES. 
3 cups brown sugar, 4 eggs ( not beaten separate- 
ly), 2-3 cup butter, 1 teaspoon soda dissolved in wat- 
er, flour sufficient to roll out; bake in quick oven. 

Mrs. H. E. Brown. 

COCOANUT COOKIES. 
1 cup granulated sugar, 1 cup cocoanut, \ cup 
butter, 2 eggs, 4 tablespoons sweet milk, 2 teaspoons 
baking powder, flour to roll without sticking. 

Mrs. M. Kopf. 

CHOCOLATE COOKIES. 
1 cup butter, 1 cup sugar, 1 cup molasses, 1 egg, \ 
tablespoon ginger, 1 tablespoon baking powder, \ tea- 
spoon soda, J cake chocolate dissolved in \ cup boiling 
water ; mix quite stiff, sprinkle with sugar before bak- 
ing. 

CHOCOLATE COOKIES NO. 2. 
\ cup butter, 1 cup sugar, 1 egg, \ teaspoon salt, 

2 ounces Baker's chocolate, 1\ cups flour (scant), 2 
teaspoons baking powder, \ cup milk ; cream the but- 
ter, add sugar gradually, egg well beaten, salt and 
chocolate melted; beat well and add flour mixed and 
sifted with baking powder alternately with milk; 
chill, roll very thin, then shape with small cutter, first 
dipped in flour and bake in hot oven. 

Mrs. Edward Allen. 

SCOTCH COOKIES. 
1 cup butter, 2 cups sugar, 5 tablespoons milk, 1 
teaspoon soda, 2 teaspoons cream tartar, 2 eggs, flour 
to make soft dough, flavor with Royce's vanilla ; roll 
thin and bake in hot oven. Mrs. J. O. Parmlee. 



COOKIES, DOUGHNUTS, ETC. 



183 



BUTTERMILK COOKIES. 

2 cups sugar, 1 full cup butter, 1 cup butter inilk, 
1 teaspoon soda, 3 eggs and a little nutmeg, 3 drops of 
lemon, flour enough to make a batter that will drop 
from the spoon and not spread ; drop on greased pans 
and put a raisin in center of each. Mrs. C. H. Smith. 
CREAM COOKIES. 

2 cups sugar, 2 eggs, 1 cup butter, 1 cup sour 
cream, 1 teaspoon soda, 1 teaspoon Royce's lemon ex- 
tract, or \ nutmeg, grated, flour enough to make a 
dough as soft as it can be rolled. Mrs. W. A. Hall. 
FIG COOKIES. 

1 cup sugar, 2 eggs, \ cup butter, 1 dozen figs 
chopped fine, 1 heaping teaspoon baking powder, flour 
to roll nicely. Mrs. S. J. Franklin. 

GINGER COOKIES NO. I. 

1 cup molasses, 1 cup brown sugar, 1 cup butter, 
\ cup sweet milk, 1 teaspoon soda, 1 teaspoon ginger, 1 
teaspoon cinnamon ; mix soft, roll quite thin and bake 
in a quick oven. Mrs. M. E. Pickett, 

GINGER COOKIES NO. 2. 

1 cup butter, 1 cup sugar, 1 cup molasses, 1 ta- 
blespoon vinegar, 1 tablespoon soda, 1 tablespoon 
ginger, a little cinnamon and cloves ; stir and boil this 
mixture, when cold add 2 eggs, well beaten, and flour 
enough to make quite stiff ; roll very thin and cut. 
These cookies will be either crisp or soft according to 
the time the mixture is cooked. Mrs. Copeland. 

GINGER COOKIES NO. 3. 
\\ cups molasses, \ cup brown sugar, \ cup 
strong coffee, 1 cup lard and butter mixed, 2 tea- 
spoons soda, 1 teaspoon ginger; mix and set on the 
stove until it foams; let cool and mix soft and roll 
thin. Mrs. R. A. Love. 

GINGER COOKIES NO. 4. 

2 quarts flour, 2 heaping teaspoons soda sifted to- 
gether, 1 cup shortening worked into flour, 2 eggs, 1 
cup sour milk or cold coffee, 2 cups New Orleans mo- 
lasses, 1 cup brown sugar, 1 teaspoon ginger, \ tea- 
spoon cloves, 1 heaping teaspoon cinnamon, \ tea- 
spoon salt ; stir up over night and set in cellar to get 
thoroughly cold — will need very little flour to roll out 
for baking next morning. Mrs. Gleaves. 



THE WARREN COOK BOOK 



GINGER COOKIES NO. 5. 
2 cups molasses, 1 cup sugar, 1 cup melted lard, 3 
tablespoons vinegar, 2 heaping teaspoons soda, a lit- 
tle salt, 1 teaspoon ginger; mix and set on stove until 
it foams; let cool and add two well beaten eggs and 
Hour. Mrs. Crawford. 

MOTHER'S COOKIES. 

2£ cups fine granulated sugar, 1^ cups butter, 3 
eggs, 1 teaspoon soda ; mix soft, roll, cut and sprinkle 
sugar on the top. Mrs. W. V. Hazeltine. 

PEANUT COOKIES. 

2 tablespoons butter, J cup sugar, 1 egg, 1 tea- 
spoon baking powder, ^ teaspoon salt, § cup flour, 2 
tablespoons milk, \ cup chopped peanuts, \ teaspoon 
lemon juice; cream butter, add sugar and egg, well 
beaten ; mix and sift dry ingredients, add to first mix- 
ture, then add milk, peanuts and lemon juice; drop 
from teaspoon on an unbuttered sheet 1 inch apart 
and place half peanut on top of each ; bake 15 to 20 
minutes in slow oven. Mrs. Edward Allen. 

RAISIN COOKIES. 

1 cup butter, 2 cups sugar, 3 eggs, 1 small nut- 
meg, 1 cup chopped raisins, small \ teaspoon cinna- 
mon, 3 tablespoons milk, teaspoon soda dissolved in 
milk, flour enough to roll thin. Bessie Richards. 

SPICE COOKIES. 
\ pound brown sugar, 1 tablespoon butter,^ pound 
almonds, 1 teaspoon cinnamon, \ pound citron, \ tea- 
spoon cloves, 4 eggs, \ teaspoon allspice, \ cake choco- 
late, \\ teaspoons baking powder; mix with enough 
flour to make a very stiff dough. Mrs. M. Strelitz. 

SUGAR COOKIES. 

1 cup sugar, 3 tablespoons water, 1 cup butter, \ 
teaspoon soda, 2 eggs, nutmeg and salt to taste; roll 
in sugar before baking. Mrs. M. E. Pickett. 

SUGAR COOKIES NO. 2. 

2 eggs well beaten, \\ cups coffee A sugar, 2-3 
cup butter, 1-3 cup sweet milk, \ teaspoon soda; mix 
soft and roll thin. Mrs. R. A. Love. 

SUGAR COOKIES NO. 3. 
1 cup melted butter, \ cup sweet milk, 2 cups cof- 
fee crust sugar, 3 eggs, 2 teaspoons baking powder 
sifted in flour, 1 teaspoon Royce's lemon extract ; roll 



COOKIES, DOUGHNUTS, ETC. 



I8 5 



very thin ; sprinkle sugar on top before baking ; bake 
in oven not too hot. Mrs. Booth. 

SUGAR COOKIES NO. 4. 
2 cups sugar, 1 egg, \ cup melted butter, \ cup 
melted lard, 1 cup sour milk, 1 teaspoon soda, 1 tea- 
spoon Royce's vanilla; mix soft, roll, cut and sprin- 
kle sugar on the top. Mrs. J. W. Crawford. 

SUGAR COOKIES NO. 5. 
2 cups sugar and 1 cup butter mixed well togeth- 
er, then add 1 egg, well beaten, 1 cup sweet milk, 1 
teaspoon soda in a teaspoon hot water, just a little 
nutmeg ; flour to roll nicely, with a little sugar on top. 

Mrs. F. K. Russell. 

SOUR MILK COOKIES. 
2 cups sugar (1 granulated and 1 coffee A) , 1 cup 
butter, 1 egg, 1 cup sour milk, even teaspoon soda, \ 
teaspoon baking powder, flour enough to roll, flour 
with nutmeg or Royce's almond extract. 

Mrs. M. Kopf. 

TAYLOR COOKIES. 
1 pint molasses, 1 pint brown sugar, 1 pint but- 
ter; boil together five minutes, when cold add \ pint 
sweet milk, 1 tablespoon soda, 1 tablespoon cinna- 
mon, 3 eggs, flour to make stiff ; bake in gem pans or 
drop by spoonfuls on a large pan. Will keep for any 
length of time. Mrs. W. M. Robertson. 

WHITE COOKIES. 

1 cup lard, 1 cup sour milk, 2 cups white sugar, 
3^ cups flour, even teaspoon soda ; beat the lard to a 
cream ; then add a teaspoon of salt ; stir in the sugar, 
then the sour milk and flour; flavor with nutmeg if 
desired. Mrs. Turner. 

WHITE COOKIES NO. 2. 

2 cups sugar, 1 cup lard and butter mixed, 2 eggs, 
\ cup sweet milk, 1 teaspoon soda in milk. 

Mrs. Smiley. 

WHITE COOKIES NO. 3. 
1 cup sugar, \ cup lard and butter mixed, \ cup 
sour cream, 1 egg, \ teaspoon soda, nutmeg to taste, 
flour to make stiff enough to roll and cut ; bake in 
quick oven. Mrs. S. E. Walker. 



THE WARREN COOK BOOK 



CRULLERS. 
1 cup sugar, \ cup sweet milk, 2 tablespoons but- 
ter, 3 eggs, % teaspoon! ul soda, nutmeg and salt ; mix 
quite stiff, roll thin, cut in strips about 3 inches long 
and 1-J inch wide; cut those up in 4 strips, fold the 
ends together and fry as fried cakes. 

Mrs. M. E. Pickett. 
CRULLERS NO. 2. 
3 eggs, 4 tablespoons melted lard, 1 cup sugar, 6 
tablespoons milk, flavoring, 2 tablespoons baking 
powder, flour to roll nicely and fry. Mrs. Wilbur. 
CRULLERS NO. 3. 
1 egg, 1 tablespoon butter, 1 tablespoon sugar, 
flour to roll nicely; fry in very hot lard and sprinkle 
with sugar. Mrs. S. J. Franklin. 

BRUNSWICK JELLY CAKE. 
1 cup butter, 1 cup sugar, yolks 3 eggs, 2 large ta- 
blespoons rose water; flour to mix as soft as you can; 
roll and cut out like cookies ; after they are baked 
spread with applejelly and put frosting on top made 
of the whites of eggs. Perfectly delicious. 

Mrs. I. G. Lacy 

DROP CAKES. 
1-J cups sugar, J cup sour milk, 1 cup currants, J 
cup butter, 3 cups flour, 2 eggs and a level teaspoon of 
soda. Mrs. J. W. Kitchen. 

FRIED CAKES. 
1 quart flour, 2 eggs, 1 cup sugar, 2 tablespoons 
butter, 1 cup sweet milk, 1 teaspoon baking powder, 
nutmeg and salt to taste ; mix soft as can be handled, 
roll and fry. Mrs. M. E. Pickett. 

FRIED CAKES NO. 2. 
1 cup granulated sugar, 1 cup confectionary sug- 
ar, i cup lard and butter mixed ( scant ) , 1J cup sweet 
milk, 3 eggs, 3 teaspoons baking powder in 2 cups 
flour, little nutmeg, add sufficient flour to roll out, 
not too hard, when fried roll in confectionary sugar. 

Mrs. Tees. 

COMMON DOUGHNUTS. 
1 large cup sugar, 5 or 6 tablespoons melted lard, 
2 eggs well beaten, 1-J cups sour milk or cream, 1 tea- 
spoon soda, a little nutmeg, and flour enough to roll 
easily ; fry in boiling lard. Mrs. W. J. Richards. 



COOKIES, DOUGHNUTS, ETC. 



I8 7 



DELICIOUS DOUGHNUTS. 
1^ cups pulverized sugar, butter the size of large 
walnut, 1 cup sweet milk, 2 eggs; cream the butter 
and sugar ; beat the eggs in a bowl and add to them the 
milk, tnen pour slowiy onto the creamed sugar, beat- 
ing in a little at a time, add 1-J cups sifted Hour and 
beat smooth ; into £ cup Hour mix 2 teaspoons baking- 
powder and a little grated nutmeg, and add to the 
mixture, following with hour enough to stiffen for 
rolling out. These doughnuts have a "melt in your 
mouth" quality if directions are carefully followed. 

Mrs. S. W. Tait, Montpelier, Ind. 
DOUGHNUTS. 
1 cup sugar, \ cup butter, 3 eggs well beaten, 1 
cup sweet milk, 3 teaspoons baking pow r der, a little 
nutmeg, hour enough to roll easily ; fry in hot lard. 

Mrs. J. W. Crawford. 
RAISED DOUGHNUTS NO. 1. 

1 pint milk, scalded, 1 cup sugar, 1 egg, a little 
salt, 2 tablespoons melted butter, 1 yeast cake, or \ 
cup of home made yeast; mix egg, sugar and butter 
together ; when milk is cool stir into it ; put in yeast 
and flour to make stiff sponge. Let get very light; 
mould and roll out ; cut in squares ; put them on but- 
tered plates, let get very light, then fry. 

Mrs. J. O. Parmlee 
RAISED DOUGHNUTS NO. 2. 

2 cups bread sponge, 1 small cup warmed milk, 1 
egg, a little nutmeg and mace, 5 tablespoons white 
sugar, melted butter the size of an egg ; mix with flour 
until stiff enough to roll. Let rise until very light. 
Roll and cut ; lay on a floured board and let rise again. 
Drop in boiling lard and fry longer than cakes made 
with baking powder. K. M. C. 

NUT CAKE. 
2 cups sugar, 2 eggs, \ cup butter, 1 cup milk, 1 
cup chopped raisins, 1 cup chopped walnuts, 2 cups 
flour, 2 teaspoons baking powder ; beat butter and sug- 
ar to a cream, add eggs well beaten, then milk, flour 
and baking powder, and last the raisins and nuts; 
bake in tins in moderate oven ; when cold put on 
chocolate icing and add half a walnut. 

Mrs. M. Strelitz. v 



i88 



THE WARREN COOK BOOK 



SCOTCH CAKES, 
f pound butter, 1 pound flour, 1 pound sugar, 3 
eggs, 1 large tablespoon cinnamon ; roll very thin and 
bake in a quick oven. Mrs. James Hand. 

GINGER DROPS. 
\ cup brown sugar, 1 cup molasses, 1 cup butter, 
1 teaspoon each of cinnamon and ginger, \ teaspoon 
of cloves, \ teaspoon soda dissolved in a cup of boiling- 
water, 2\ cups flour; add 2 well beaten eggs the last 
thing before baking. Bake in gem pans or in a loaf. 

Mrs. Trunkey. 

GINGER DROPS NO. 2. 
1 cup molasses, § cup brown sugar, \ cup butter, 
2| cups flour, 1 heaping teaspoon soda, 1 cup boiling 
water, \ teaspoon cinnamon, \ teaspoon each of nut- 
meg, cloves and allspice, 2 eggs lightly beaten and 
Added last. Mrs. G. B. Nesmith. 

HERMITS. 

\\ cups sugar, 1 cup butter, 3 eggs, 1 cup chopped 
raisins, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 tea- 
spoon soda; beat eggs separately, stir soda in flour, 
t large cups flour. Drop from fork. 

Mrs. Belle Baker. 

HERMITS NO. 2. 
1 cup sugar, 2-3 cup butter, 1 cup chopped and 
atoned raisins, 2 tablespoons sweet milk, 1 teaspoon 
soda; spices to taste, 2 eggs, flour enough to make 
moderately stiff ; roll thin, cut and bake in a hot oven. 

Mrs. \V. J. Richards. 

HERMITS NO. 3. 
1 cup raisins stoned and chopped, 1 cup butter, 2 
cups sugar, 1 tablespoon cinnamon, 1-3 teaspoon soda 
dissolved in a little milk, 3 eggs, flour enough to roll 
out, cut with a tumbler and bake in a quick oven. 

Mrs. C. E. Bell. 

HERMITS NO. 4. 
Cream 1 cup butter, stir in 1 cup sugar grad- 
ually, 1 teaspoon cinnamon, 1 teaspoon cloves, a little 
nutmeg, 1 low teaspoon soda dissolved in a little 
warm water, 3 eggs, yolks and whites beaten together, 
1 cup seeded and chopped raisins, flour enough to roll 
easily but do not roll as thin as cookies, and use as 



COOKIES, DOUGHNUTS, ETC. 



189 



little flour as possible to handle. Sprinkle with sug- 
ar before cutting". Keep in a tight box. 

Mrs. John Clark. 

JUMBLES. 

2 cups sugar, 1 cup butter, 4 eggs, 1 teaspoon bak- 
ing powder, 1 teaspoon Royce's vanilla, flour enough 
to roll. Mrs. Ada Partridge. 

JUMBLES NO. 2. 
2 cups sugar, 2-3 cup butter, 2-3 cup milk, 2-3 
teaspoon soda, 2 eggs, nutmeg; stir butter, flour and 
sugar ; dissolve soda and put in the milk ; add the beat- 
en eggs. Mrs. Will Watson. 

JUMBLES NO. 3. 
2-J cups sugar, 1 cup butter, 4 eggs, 3 tablespoons 
vinegar; \ teaspoon soda, flavoring, flour enough to 
roll. C. E. J. 

JUMBLES NO. 4. 
2J cups of pulverized sugar, f cup of butter, 4 
eggs, 1 tablespoon of vinegar, 1 small teaspoon of so- 
da, a little nutmeg, flour enough to roll ; sprinkle sug- 
ar over them and bake. Mrs. Lucy Hall. 

COCOANUT JUMBLES. 
2 cups sugar, 1 cup butter, 2 eggs, \ grated coco- 
anut ; make just stiff enough to roll thin. J. M. D. 

MARGUERITES. 
\ cup sugar, enough water to moisten, let boil un- 
til ropey ; stir syrup into the white of 1 egg whipped to 
a stiff froth, add a pinch of cream of tartar and beat 
same as for frosting; stir in 1 cup chopped English 
walnuts; spread on any kind of crackers (not salted) 
and place in oven to brown. These are nice and will 
often take the place of cake. Mrs. D. W. Ames. 

PEPPER NUTS. 
1 pound sugar, \ pound butter, 5 eggs, \ teacup 
milk, 2 teaspoons baking powder ; flour enough to roll. 

E. G. R. 

CREAM PUFFS. 
Let 1 cup hot water and \ cup butter come to a 
boil and stir in 1 cup flour ; when cool add 3 eggs with- 
out beating ; drop in a dripping pan and bake 20 or 25 
minutes; cut and fill. 



190 



THE WARREN COOK BOOK 



Cream for Puffs. — Let 1 pint of milk come to a 
boil and stir in 2 eggs, 1 cup sugar, J cup flour beaten 
together with a little cold milk; boil until thick and 
flavor. Mrs. W. J. Richards. 

PEANUT MACAROONS. 
1 cup sugar, 1 cup chopped peanuts, 2 table - 
spoons flour, whites of 2 eggs, pinch of salt; bake in 
very slow oven. Mrs. Hoffer, Jamestown. 

LEMON QUEENS. 
i cup butter, 1 cup sugar, 1 tablespoon lemon 
juice, grated rind of 1 lemon, scant teaspoon soda, 1 
saltspoon salt, 4 eggs, cups flour, makes 18 cakes. 

Mrs. W. J. Richards. 

GINGER SNAPS. 

1 cup lard, 2 cups New Orleans molasses, 1 tea- 
spoon soda in 3 of boiling water, 1 tablespoon ginger ; 
mix rather stiff, roll thin and bake quickly. 

Mrs. M. E. Pickett. 

GINGER SNAPS NO. 2. 

2 cups molasses, 1 cup sugar, f cup butter, put 
these in a pan and bring to a boil, take 1 quart flour, 1 
tablespoon ginger, 1 teaspoon cloves, 1 teaspoon cin- 
namon, 1 teaspoon nutmeg, put 1 teaspoon soda in 
first part while hot, turn it onto the flour and spices 
previously mixed together, then add flour enough to 
make a stiff dough. Roll very thin and bake. 

Mrs. Fred Darling. 
GINGER SNAPS NO. 3. 
1 cup granulated sugar, 1 cup black molasses, 1 
cup butter, 1 tablespoon ginger, 1 teaspoon cinnamon, 
teaspoon powdered alum, 1 teaspoon soda, let come 
to a boil, when cold add 1 beaten egg and flour enough 
to roll thin, bake in quick oven. Mrs. C. H. Smith. 

LEMON SNAPS. 
1 cup sugar, 2-3 cup butter, + teaspoon soda dis- 
solved in 2 teaspoons hot water, flour enough to roll 
thin, flavor with lemon. Mrs. E. L. C. 

SAND TARTS. 
Rub 2 pounds granulated sugar and 2 pounds 
flour well together, then rub in pounds butter, wet 
the whole with 3 eggs well beaten; form into a loaf 
and let stand in a cool place over night to harden ; 



COOKIES, DOUGHNUTS, ETC. 



I 9 I 



roll very thin, cut out and wash the top of each cake 
with milk and the yolk of an egg, mixed together ; 
sprinkle with sugar and cinnamon and chopped al- 
monds or peanuts. These tarts will keep a long time 
if kept in a tight tin box. Mrs. P. P. Leche. 



THE WARREN COOK BOOK 



COOKIES, DOUGHNUTS, ETC. 1 93 



THE WARREN COOK BOOK 



DRINKS. 



!95 



DRINKS. 

MISS LORA ALDEN. 

COFFEE. 

Coffee for family use should be bought in small 
quantities, freshly roasted and if one has a coffee mill, 
ground at home as needed, because after being ground 
unless kept air tight, it quickly deteriorates. If not 
bought in air-tight cans with tight fitting cover, it 
should be emptied into canister as soon as brought 
from the grocer's. 

Coffee may be served as filtered coffee, infusion of 
coffee, or decoction of coffee. Commonly speaking, 
boiled coffee is preferred, and is more economical for 
the consumer. According to the way in which it is to 
be made, coffee is ground fine, medium and coarse. In 
making filtered coffee it should be ground fine, for 
boiled, coarse or medium. 

FILTERED COFFEE. 

I cup finely ground coffee, 6 cups boiling water ; 
place coffee in strainer, strainer in coffeepot, and pot 
on the range ; add gradually boiling water and allow 
it to filter; cover between additions of water. If de- 
sired stronger, re-filter ; serve at once with cut sugar 
and cream. Put sugar and cream in cup before hot 
coffee. If cream is not obtainable, scalded milk 
may be substituted. 

Mrs. Farmer in Boston Cook Book. 

BOILED COFFEE. 

II tablespoons coffee, 1 egg, 10 cups water (boil- 
ing) ;beat the egg, add a little cold water and mix with 
the coffee ; turn into coffee pot ; pour on boiling water 
and stir thoroughly, boil for 3 minutes, place on back 
of the stove for 10 minutes, where it will keep hot but 
not boil. Serve at once. Mrs. Rankin. 

TO MAKE COFFEE FOR ONE. 
Allow 2 tablespoons ground coffee to 1 cup of 
cold water, add coffee to cold water, cover closely and 
let stand over night. In the morning bring to boiling 
point. Mrs. C. H. Noyes. 



196 



THE WARREN COOK BOOK 



AFTER DINNER COFFEE. 
For after-dinner coffee use twice the quantity of 
coffee, or half the amount of liquid given in other re- 
cipes; serve in after-dinner coffee cups, with or with- 
out cream and sugar. 

BRAN COFFEE. 
8 cups clean wheat bran (get at a mill), 2 cups 
oat flake, 1 cup corn meal ; mix together, then stir in 
2-3 cup Porto Rico molasses ; mix with hands like pie 
crust to avoid having it lumpy; put in dripper and 
place in a hot oven ; stir every 5 or 10 minutes for 
or 2 hours, when it will be a nice brown. Be careful 
to avoid burning. 

BRAN COFFEE. 
Use a tablespoon of the above mixture to a person, 
and put in a tarleton bag in either hot or cold water, 
a bit of butter size of bean will prevent boiling over. 
Let boil at least \ hour. This coffee warmed over is 
even better than at first. Mrs. M. J. Danforth. 

TEA. 

Black Tea, made from leaves which have been 
allowed to ferment before curing. Green Tea is made 
from unfermented leaves artificially colored. Fresh- 
ly boiled water should be used for making tea. Boiled, 
because below the boiling point the stimulating prop- 
erty, theine, would not be extracted. Freshly boiled, 
because long cooking renders it flat and insipid to 
taste on account of escape of its atmospheric gases. 
Tea should always be infused, never boiled. Long 
steeping destroys the delicate flavor by developing a 
larger amount of tannic acid. 

HOW TO MAKE TEA. 
3 teaspoons tea, 2 cups boiling water; scald an 
earthen or china tea pot ; put in tea, and pour on boil- 
ing water ; let it stand in a warm place for 5 minutes. 

Mrs. Farmer in Boston Cook Book. 
RUSSIAN TEA. 
Follow recipe for making tea. Russian tea may 
be served hot or cold, but always without milk. A 
thin slice of lemon, from which seeds have been re- 
moved, or a few drops of lemon juice, is allowed for 



DRINKS. 



I 97 



each cup; sugar is added according to taste. Each 
cup can also be garnished with a preserved strawberry 
or a candied cherry. Lora E. Alden. 

ICED TEA. 

After making the tea, strain into glasses 1-3 full 
of cracked ice ; sweeten to taste. Mrs. Clough. 

TEA PUNCH. 

Make as much tea as you think you will need, us- 
ing Oolong; pour this in punch bowl over large cake 
of ice, then add lemon and orange juice and small 
fruit in season as for any punch. 

Mrs. C. B. Salyer. 

COCOA AND CHOCOLATE. 

Many people who cannot drink tea or coffee, find 
cocoa indispensible. Invalids and those of weak di- 
gestion can take cocoa where chocolate would prove 
too rich. 

COCOA. 

1^ tablespoons prepared cocoa, 2 tablespoons 
sugar, 2 cups boiling water, 2 cups milk, few grains 
salt. Scald milk, mix cocoa, sugar and salt, dilute with 
£ cup boiling water to make smooth paste, add re- 
maining water and boil 1 minute; turn into scalded 
milk and beat 2 minutes, using Dover egg beater. 

CHOCOLATE OR COCOA. 

Mix together half a cup of sifted flour, half a cup 
of granulated sugar and half a teaspoon of salt. Put 
into a sauce pan half a cup chocolate, finely shaved 
(or cocoa). Add 1 quart boiling water, stir until dis- 
solved, add the flour, sugar and salt, and boil gently, 
stirring constantly 5 minutes. Then stir in a quart 
of boiling milk, and serve with or without whipped 
cream. This will make 12 cups. Mrs. Friday. 

CHOCOLATE. 

1 quart milk, 3 ounces Baker's Chocolate, cut in 
small pieces, 3 tablespoons sugar, pinch of salt, boil 
all together for 10 minutes, then take from fire, add 4 
or 5 drops Royce's vanilla and beat with Dover egg 
beater until smooth. Serve with whipped cream. 

Mrs. A. R. Blood. 



THE WARREN COOK BOOK 



FRUIT DRINKS. 

LEMONADE. 
1 cup sugar, 1-3 cup ieuion juice, 1 pint water. 
Make syrup by boiling sugar and water 12 minutes; 
add fruit juice, cool, and dilute with ice water to suit 
taste. Lemon syrup may be bottled and kept on hand 
to use as needed. 

LEMONADE WITH EGG. 
Squeeze the juice of half a lemon in a glass, add 
sugar, 1 raw egg, ice and water; shake vigorously, us- 
ing a "shaker." This beverage is iargely used by boat 
ing men, runners and athletes generally. 

PINEAPPLE LEMONADE. 
1 pint water, 1 cup sugar, 1 quart ice water, 1 can 
grated pineapple, juice 3 lemons. Make syrup by boil- 
ing water and sugar 10 minutes; add pineapple and 
lemon juice, cool, strain and add ice water. 

ORANGEADE. 
Make syrup as for lemonade, sweeten orange juice 
\v ith syrup, and dilute by pouring over crushed ice. 

ORANGEADE. 
Put in a large tumbler the juice of 1J oranges, 2 
tablespoons sugar, 1 teaspoon lemon juice. Fill the 
glass with ice water. 

FRUIT LEMONADE. 
This is made by adding fresh fruits of all kinds 
to strong lemonade, and if boiling water is used, let- 
ting it stand till cold before adding the ice, it will be 
found much more delicious. 

STRAWBERRY SYRUP. 
Take fine ripe strawberries and press the juice 
through a cloth. To each pint of juice add a pint of 
simple syrup and boil gently for an hour. Remove 
from the fire, and when cool, bottle the mixture, seal- 
ing the cork. Serve mixed with water to taste in 
glasses half filled with cracked ice. 

FRUIT PUNCH. 
1 cup water, 2 cups sugar, 1 cup tea infusion, 1 
quart Apollinaris, 2 cups strawberry syrup juice, 5 
lemons, juice of 5 oranges, 1 can grated pineapple, 1 
cup candied 1 cherries. Make syrup by boiling wa- 



DRINKS. 



199 



ter and sugar 10 minutes ; add tea, strawberry syrup, 
lemon juice, orange juice and pineapple; let stand 30 
minutes, strain and add ice water to make 1£ gallons 
of liquid. Add cherries and apollinaris. Serve in 
punch bowl with large piece of ice. This quantity will 
serve 50. 

FRUIT PUNCH. 
While fresh fruits are always preferable, canned 
berries and pineapple may be substituted. Steep 2 
generous teaspoons of tea in 2 quarts of boiling water 
for 5 minutes. Strain and add 1 pound of lump sugar, 
stirring until thoroughly dissolved. Grate 8 lemons 
and extract all the juice, cut 3 oranges into slices, 
shred 1 pine apple, slice 5 bananas very thin 
and hull one pint of strawberries. When 
the tea is cold add all of the fruit and let 
stand in the refrigerator for several hours. Place 
a cube of ice in the punch bowl, pour the mixture 
around it and when well chilled serve in punch glasses. 
To get the best results from the pineapple, peel and 
remove the eyes, tear apart with a silver fork, reject 
the cores, sprinkle with sugar and let stand on ice for 
12 hours. 

TUTTI FRUTTI PUNCH. 

Boil together for 5 minutes 1 quart of water and 
1 pound of sugar, add the grated rind of 2 lemons and 
4 oranges and continue boiling for 10 minutes longer. 
Strain the syrup through cheese cloth and add 1 quart 
of cold water. Extract the juice from the lemons and 
oranges, strain and mix with 2 dozen malaga grapes 
cut in half and seeded, 2 slices tangerine oranges, 4 
slices of pineapple, and 1 banana cut into slices. 
CIDER EGG NOG. 

To each quart of sweet cider allow 4 eggs. Beat 
the yolks until they assume the consistency of cream. 
Beat the whites to a stiff froth. Stir together the cid- 
er and beaten yolks and sweeten to taste. Stir in half 
the beaten whites and season slightly with grated 
nutmeg. Stand in ice until very cold. Serve in punch 
glasses with a teaspoon of- meringue on top of each 
glass. 

GRAPE JUICE. 

Wash and pick over ripe, sound Concord grapes, 



200 



THE WARREN COOK BOOK 



rejecting all that are soft. Put them into a preserv- 
ing kettle with cold water enough to almost cover 
them. Cook slowly, stirring them from time to time 
until the juice is freed from them. Next drain them 
in a jelly bag, measure juice and add 4 ounces of 
granulated sugar to each quart. Boil the mixture 
for 4 minutes and then bottle and seal. 

Mrs. W. M. Hoffer. 
WELCH'S GKAPE PUNCH. 
Take the juice of 2 lemons, the juice of 1 orange, 
(pineapple juice will improve it), 1 pint of Welch's 
grape juice, 1 small cup sugar and 1 pint of water. 

Mrs. W. M. Hoffer. 

RASPBERRY VINEGAR. 
To 6 quarts of red raspberries allow 1 scant qt. 
of white wine vinegar, pour the vinegar over the fruit, 
in a stone jar ; cover and stir the fruit once every day 
for 4 or 5 days. Then strain through a jelly bag. Boil 
allowing 1 pint of sugar to every pint of juice. Skim 
off the scum that rises, cook until the consistency of 
syrup. When cold, bottle, cork and seal. 

Mrs. D. Shear. 



DRINKS. 20I 



202 



THE WARREN COOK BOOK 



ICE CREAM, ICES, ETC. 

HRS. A. R. BLOOD. 

under frozen dishes we include: 

ice (J ream — TJiin cream or custard foundation, 
sweetened, navored and frozen. 

Water-ice — Any fruit juice, diluted with water, 
sweetened and frozen. 

snerbet — Water Ice to wiiich has been added 
gelatine or whites of eggs. 

Frappe — Water Ice frozen only to the consis- 
tency ot mush. 

Mousse or Parfait — Cream, wmipped, navored 
and sweetened, placed in moulds, packed in ice and 
salt and allowed to stand 3 or 4 hours. 

DIRECTIONS FOE FREEZING DESSERTS. 

Frozen dishes are perhaps the easiest desserts to 
be prepared if one is provided with a good freezer, ice 
shave, or burlap bag and axe, sufficient ice and coarse 
salt. Snow may be used instead of ice, but as it is 
not easily acted upon by the salt, pour water upon the 
snow r and salt until it is slushy. Never draw off the 
salt water until the mixture is frozen unless there is 
danger of its getting into the can, for this salt water 
is wiiat effects freezing. 

Shave ice, or if you haven't an ice shave, put the 
ice in a burlap bag and pound it fine with the broad 
side of an axe. Adjust can containing mixture to be 
frozen in the wooden tub, fasten the crank, and give 
it a turn to see that the can fits in the socket. Allow 
three measures of ice to one of salt for ice cream, 
sherbet or water-ice, while equal parts of ice and salt 
shojuld be used for freezing frappe, and packing 
mousse or parfait. If only a small quantity is to be 
frozen, the ice and salt need come but little higher in 
the tub than the mixture in the can, otherwise fill tub 
to top of can. As the mixture increases in bulk when 
freezing, the can should never be more than three- 
fourths filled. Turn the crank slowly and steadily 
until it goes pretty hard. After mixture is partly 
frozen the crank may be turned more rapidly. Add 
more ice and salt as needed. In freezing water-ices 



ICE CREAM, ICES, ETC. 



203 



turn the crank slowly for a few minutes, then rest for 
about five minutes, turn slowly again and again rest. 
Continue this until the water-ice is frozen quite hard. 
It requires a much longer time to freeze water-ice 
than ice cream. If you are making a sherbet instead 
of a water-ice turn dasher rapidly until the mixture 
is frozen pretty hard. After mixture is frozen, draw 
off water; remove dasher; with a large wooden spat- 
ula scrape the cream from the sides of the can, then 
beat and work it for a number of minutes; put lid on 
the can, with a cork in the opening; repack with ice 
and salt, using now four measures of ice to one of 
salt ; cover the tub with a piece of carpet or with news- 
papers and set away for one or two hours to ripen. 
Water-ices and sherbets should be given three or four 
hours for this ripening process, by which we mean 
the blending of the different ingredients. When 
ready to serve, dip can in cold water, wipe, then turn 
cream out on a dish. If you wish to mould the frozen 
mixture, do not freeze too hard. Fill the mould or 
form with the mixture, being careful to fill every part 
of the mould. Cover with buttered paper, buttered 
side up. Put on cover and press down. Repack in 
salt and ice. 

ICE CREAMS. 
ALMOND ICE CREAM. 
1 quart cream, 1 quart milk, 2 cups sugar. Scald 
sugar and milk with 2 tablespoons Chalmer's gela- 
tine which has been soaked in cold milk ; let cool, add 
cream and one cup chopped almonds, and freeze. 

Mrs. W. W. Rankin. 
ANGEL ICE CREAM. 
Whip the whites of three eggs to a stiff froth, 
and put a half cup each of sugar and water into a 
saucepan over the fire. Stir until the sugar is dis- 
solved, then cook slowy without touching until a lit- 
tle dropped into cold water will form a ball when 
rolled between the fingers. Pour the hot syrup slow- 
ly on the egg whites, beating constantly. When cold 
add a pint of whipped cream, and any desired flavor- 
ing. Freeze. Mrs. L. G. Noves. 
BANANA ICE CREAM. 
Four eggs, 1 quart cream, 1 quart milk, -J dozen 
bananas, 1 pound sugar. Peel, mash and then beat 



204 



THE WARREN COOK BOOK 



the bananas until they become a paste. Allow the 
milk to come to a boil ; add the beaten eggs and sugar ; 
then add cream and when cold freeze. Add the bana- 
nas when the cream is partially frozen. Pineapples, 
strawberries or any other fruit may be used instead. 

Mrs*! S. E. Walker. 

BANANA ICE CREAM II. 
1 quart cream, \ pound sugar, 3 good sized bana- 
nas. Put 1 pint of the cream into a farina boiler. 
When hot, add the sugar, stir until dissolved, and 
stand aside to cool. When cool add the remaining 
pint of cream, turn into freezer and begin to freeze. 
Pare the bananas and cut out the centers with their 
seeds. Mash the remainder to a smooth paste, and 
turn into the cream when latter is nearly frozen. 
Flavor the cream with a little Royce's vanilla. 

Mrs. W. H. Filler. 

BISQUE ICE CREAM. 
Make custard as for Vanilla Ice Cream II, add 1 
quart cream, 1 teaspoon Royce's vanilla, and 1 cup 
chopped hickory nuts or English walnut meats; then 
freeze. Miss Farmer. 

CARAMEL ICE CREAM WITH ALMONDS. 
1 generous pint of milk, 1 scant cup sugar, 1-3 
cup flour, pinch of salt, 2 eggs, 1 quart cream, 1 cup 
sugar (caramalized,) tablespoon flavoring. Put the 
milk in a double boiler and let come to a boil. Beat 
the first cup of sugar, the flour, salt and eggs together 
and stir into the boiling milk. Cook 20 minutes, stir- 
ring most of the time. When this has been cooking 
about 15 minutes, caramelize the second cup of sugar 
by putting the sugar in an iron or granite saucepan 
over the fire and letting it melt and brown. Turn this 
while still smoking hot into the custard, which by this 
time will have cooked 20 minutes ; mix thoroughly and 
remove from the fire. When cool, strain, add the 
quart of cream and the flavoring and freeze. 

Mrs. W. H. Filler. 

CARAMEL ICE CREAM. 
1 quart cream, 2 cups milk, 1 1-3 cups sugar, 1 
tablespoon flour, \ tablespoon salt, 1 egg. Mix flour, 
half of sugar, salt and egg; add milk gradually. 
When thick add remaining part of sugar which has 



ICE CREAM, ICES, ETC. 



205 



been caramelized. Cook 20 minutes. When custard 
is cool add cream and 1 cup chopped almonds. 

Miss Charlotte Young. 
CHOCOLATE ICE CREAM. 
1 quart thin cream, 1 cup sugar, 1^ squares Bak- 
er's chocolate, 1 tablespoon Royce's vanilla. Melt 
chocolate and dilute with hot water to pour easily, 
add to cream, then add sugar, salt and flavoring, and 
freeze. Mrs. L. H. Ensworth. 

COFFEE ICE CREAM. 
1 quart cream, 1 cup sugar, 1 cup strong coffee. 
Mix and freeze. Mrs. D. W. Beaty. 

FROZEN PUDDING. 
1 generous pint of milk, 2 cups granulated sugar, 
J cup flour (scant measure), 2 eggs, 2 tablespoons 
Charmer's gelatine, 1 quart cream, 1 lb. candied fruit, 
1 tablespoon Royce's vanilla. Let the milk come to a 
boil. Beat the flour, 1 cup of sugar, and the eggs to- 
gether, and stir into the hot milk. Cook 20 minutes. 
Then add the gelatine which has been soaked in cold 
water for one hour. When cool add sugar, cream 
and vanilla. Freeze 10 minutes, then add fruit; finish 
freezing and pack for about tAvo hours before using. 

Mrs. F. P. Hue. 

GINGER ICE CREAM. 
To recipe for Vanilla Ice Cream, add J cup Can- 
ton ginger cut in small pieces ; then freeze. 

Approved. 

MACAROON ICE CREAM. 
To recipe for Vanilla Ice Cream, add 1 cup mac- 
aroons dried and pounded, then freeze. 

Miss Farmer. 
MAPLE ICE CREAM. 

1 quart cream, 1 large cup thick maple syrup. 
Mix and freeze. Mrs. W. W. Rankin. 

MAPLE ICE CREAM II. 
5 eggs, 1 cup maple syrup, f pint cream. Put 
syrup on stove, let come to boil, then stir in beaten 
yolks; stir until it thickens; let cool. Whip cream 
and whites, add to custard and freeze. 

Mrs. L. G. Noyes. 



2o6 



THE WARREN COOK BOOK 



NOUGAT ICE CREAM. 
3 cups milk, 1 cup sugar, yolks 5 eggs, 1 teaspoon 
salt, 14 cups heavy cream, whites 5 eggs, 1-3 cup each 
pistachio, filbert, English walnuts and almond meats, 
1 teaspoon almond extract, 1 tablespoon Royce's va- 
nilla. Make a custard of first 4 ingredients, strain 
and cool. Add heavy cream beaten until stiff, whites 
of eggs beaten until stiff, nut meats finely chopped, 
and flavoring; then freeze. 

Mrs. Hiram C. Jacobs. 
PINEAPPLE ICE CREAM. 
1 quart cream, 1 lb. sugar, 1 large ripe pineap- 
ple or one pint can, juice of 1 lemon. Put 1 pint of 
cream in a farina boiler with half the sugar, stir un- 
til the sugar is dissolved, take from the fire, and stand 
aside to cool. Pare the pineapple, take out the eyes, 
cut open and take out the core; then grate the flesh, 
mix it with the rest of the sugar, stir until the sugar 
is dissolved. Add the remaining pint of cream to the 
sweetened cream, and freeze. Add the lemon juice 
to the pineapple and stir into the frozen cream, beat 
thoroughly. Turn the crank rapidly for 5 minutes, 
then remove the dasher, repack the tub, cover, and 
stand away for 2 hours to ripen. If canned pineap- 
ple is used, add the lemon juice to it, and simply stir 
the whole into the cream when cold, and freeze. 

Mrs. F. E. Sill. 
PEACH ICE CREAM. 
1 dozen best ripe peaches; peel and stone; place 
in bowl and crush with six ounces pulverized sugar. 
Now take 1 quart rich cream, sweeten to taste and 
flavor with 1 teaspoon Royce's almond; when the 
sugar is all dissolved put in freezer and when nearly 
frozen, add the peaches. Give a few more turns to the 
freezer to harden. Mrs. F. C. Darling. 

RASPBERRY ICE CREAM. 
Prepare same as Strawberry Ice Cream, only us- 
ing raspberries instead of strawberries. Approved. 
SNOW CREAM. 
1 cup cream, 1 cup sugar, 1 or 2 eggs beaten well 
together; then stir in light snow until it is frozen as 
stiff as you wish. This is quickly made and good. 

Mrs. C. A. Bettis. 



ICE CREAM, ICES, ETC. 



207 



STRAWBERRY ICE CREAM. 
Put 3 pints strawberries in a dish with 1 cup 
sugar and crush. Season 3 pints of cream with 1^ 
cups of sugar and freeze; when about frozen open the 
freezer and put in berries, then freeze for about 5 
minutes and pack for a few hours before serving. 

Miss Winger. 
Many people prefer to use only the juice of ber- 
ries. 

VANILLA ICE CREAM. 
1 quart cream, 1 cup sugar, 1 small teaspoon 
Royce's vanilla. Mix ingredients and freeze. Many 
people think the cream is smoother and more velvety 
if half the cream is scalded with the sugar, then al- 
lowed to cool, added to the remaining cream and 
frozen. Mrs. A. R. Blood. 

VANILLA ICE CREAM NO. II. 
One pint milk, 1 cup sugar, \ cup flour, scant, 2 
eggs, 1 quart cream, 1 tablespoon Royce's vanilla. 
When the cream is added, add another cup sugar ; let 
milk come to boil, stir in the boiling milk the 'first cup 
of sugar, the eggs and flour. Cook 20 minutes; set 
away to cool ; then add sugar, cream and the flavor- 
ing ; freeze. Mrs. Robert Sheldon. 
CHOCOLATE SAUCE. 
(To be served with Vanilla Ice Cream.) 
1 square Baker's chocolate, 1 cup sugar, 1 table- 
spoon butter. 1-3 cup water, \ teaspoon Royce's va- 
nilla. Melt chocolate in double boiler; add the other 
ingredients excepting the vanilla and boil 15 min- 
utes. When ready to serve add vanilla. Serve hot. 

Mrs. A. R. Blood. 
COFFEE SAUCE. 
(To be served with Vanilla Ice Cream.) 
14 cuns susrar, 4 cup ground coffee. 1-3 cud sugar. 
$ tablespoon arrowroot, few grains salt. Scald milk 
with cofPeo. and let stand 20 minutes. Mix remain- 
ing- ingredients, and pour on gradually the hot infus- 
ion which has been strained. Cook 5 minutes and 
serve hot. Mrs. Hiram Jacobs. 

MAPLE SAUCE FOR TCE CREAM. 
Maple syrup boiled down and thickened with a 
little corn starch. Serve hot. Mrs. D. W. Beaty. 



208 



THE WARREN COOK BOOK 



WATER ICES AND SHERBETS. 
Any water-ice can be made into a sherbet by ad- 
ding whites of eggs, say 2 or 3 whites to every quart 
cf the mixture to be frozen, or 1 tablespoon of Chal- 
mer's gelatine (1 teaspoon if you use the granulated 
gelatine) to a quart of the mixture. Some use a lit- 
tle gelatine even with the eggs, thinking it gives 
smoothness and body. On the other hand any sher- 
bet can be made as a water-ice by omitting eggs and 
gelatine. 

CHERRY ICE. 

1 quart water, 1 lb. sugar, 1 pint canned cherries, 
1 tablespoon Chalmer's gelatine. Boil sugar and wa- 
ter together for five minutes, add gelatine previously 
soaked in a little cold water to hot syrup; let cool; 
add juice of 2 lemons. Press cherries through the 
coarest meat chopper, then add them, juice and all, 
to syrup and freeze. Mrs. George Orr. 

CRANBERRY FRAPPE. 

1 quart cranberries, 2 cups water, 2 cups sugar, 
juice of 2 lemons. Cook cranberries and water 8 
minutes, then force through a strainer, add sugar and 
lemon juice. Freeze to a mush, using equal parts of 
ice and salt. Mrs. Hiram Jacobs. 

CURRANT SHERBET. 

1 pint currant juice, 14 pints water, 1 pint sugar. 
1 tablespoon Chalmer's gelatine, juice of 1 lemon, 
pinch of salt. Soak the gelatine for half an hour in 
cold water sufficient to cover it, then dissolve in half 
a pint of boiling water. Mix it with the pint of cold 
water, the sugar, salt, lemon and currant juice, and 
freeze. Mrs. Filler. 

GINGER WATER ICE. 

4 cups water, 1 cup sugar, i lb Canton ginger, I 
cup orange juice, 1-3 cup lemon juice. Boil water and 
sugar 15 minutes, add ginger cut in small pieces, and 
the fruit juice. Cool and freeze. If you wish only the 
ginger flavor, without the pieces of ginger, boil the 
ginger with the sugar and water. Add fruit juice; 
when cool strain and freeze. Mrs. Blood. 

LEMON ICE. 

3 pints water, 14 pints sugar, rinds of 1 lemon 
and 1 orange, juice of 4 lemons and 1 orange. Boil 



ICE CREAM, ICES, ETC. 



209 



sugar, rinds and water together 20 minutes; strain 
and when cold, add the juices and whites of 4 eggs; 
freeze. Mrs. L. G. Noyes. 

LEMON SHERBET. 

Boil in 1 quart milk rind of 1 lemon and 1 pound 
sugar; when cool, put in freezer and half freeze. 
Have ready the juice of 5 lemons mixed with a little 
sugar and the whites of 3 eggs beaten to a stiff froth ; 
add this mixture to the frozen milk in the freezer and 
freeze solid. Mrs. A. D. Wood. 

LEMON SHERBET NO. II. 

1^ pints sugar, 3 pints of water, juice of 10 lem- 
ons, 2 tablespoons gelatine. Boil the sugar, water 
and gelatine together 25 minutes ; add the lemon juice 
strain and freeze. Miss Valentine. 

LEMON FRAPPE. 

1 quart milk, 4 lemons, 1 pint cream, LJ cups 
sugar, whites of 5 eggs. Heat milk with rind of 1 
lemon and sugar. Cool and partially freeze. Add 
juice of 4 lemons, freeze, add the eggs well beaten 
and the cream whipped stiff. Mrs. Gruninger. 

MINT ICE. 

Boil together 1 quart water and 1 cup sugar for 
5 minutes. Remove the leaves from 10 good sized 
stalks of mint. Wash carefully, chop fine, then pound 
them to a pulp; work gradually into the hot syrup. 
Cool, strain, add the juice of 2 lemons and freeze. If 
fresh mint is not available use enough of Royce's ex- 
tract of spearmint to produce desired flavor. 

Mrs. A. R. Blood. 
ORANGE ICE I. 

1 quart water, 2 cups sugar, 2 cups orange juice, 
j cup lemon juice. Boil water, sugar, and grated 
rind of 1 orange for 5 minutes. Cool, add orange 
and lemon juice; strain through cheese cloth and 
freeze. Mrs. Hiram Jacobs. 

ORANGE ICE II. 

6 oranges, the grated rind of 3, juice of 2 lemons, 
1 pint sugar dissolved in a pint of cold water. Mix 
and freeze same as ice cream. Mrs. C. A. Bettis. 
ORANGE SHERBET. 

Juice of 12 oranges, 1 lb. sugar, 2 level table- 
spoons Chalmer's gelatine, 1 quart boiling water, 



2IO 



THE WARREN COOK BOOK 



juice 1 lemon. Cover gelatine with cold water and 
soak 2 minutes, then add boiling water and sugar; 
stir over fire until it boils. When cold add orange 
and lemon juice, strain into freezer. When frozen 
add 1 egg, better with 1 tablespoon powdered sugar. 
Beat thoroughly ; let stand to ripen. 

Mrs. Richardson, 

PEACH SHERBET. 
1 quart sweet milk, 2 cups granulated sugar, 
whites of 3 eggs, 12 ripe peaches ; put milk, sugar and 

1 peach stone in farina kettle and boil; cool, strain 
and half freeze ; have ready the peaches pared, mashed 
and rubbed through a wire sieve and the eggs beaten 
to a stiff froth ; add to mixture in freezer and freeze 
solid.. Mrs. M. W. Jamieson. 

PINEAPPLE SHERBET. 
Put milk and sugar on stove same as for lemon 
sherbet; cool and partly freeze; 3 eggs beaten to a 
stiff froth and 1 grated pineapple rubbed through 
wire sieve ; mix, beat light and add to frozen mixture 
and freeze solid. Mrs. A. D. Wood. 

RASPBERRY SHERBET. 
Boil 1 quart milk and 1 pound sugar ; when cool 
put in freezer and half freeze ; have ready 1 pint rasp- 
berry juice, juice of 1 lemon, and whites of 3 eggs 
beaten to a stiff froth, add this mixture to the frozen 
milk in the freezer and freeze solid. 

Mrs. J. O. Parmlee. 

RASPBERRY WATER ICE. 
1 quart red raspberries, 1 quart water, juice of 

2 lemons, 1 lb. sugar. Add sugar and lemon juice to 
berries, mash, and let stand 1 hour, then press through 
a sieve, add the water and freeze. Mrs. Rorer. 

STRAWBERRY WATER ICE. 
Prepare precisely as Raspberry Ice, using straw- 
berries instead of raspberries. Mrs. Rorer. 

MOUSSE AND PARFAIT. 

ANGEL PARFAIT. 
Make same as Angel Ice Cream, put in mould and 
pack in equal parts of salt and ice for 4 hours. 

Mrs. C. H. Noyes. 



ICE CREAM, ICES, ETC. 



211 



CAFE PARPAIT. 
One-fourth box Chalmer's gelatine, \ cup cold 
water, 1 cup clear, strong coffee, 1 cup sugar, 1 cup 
cream, 1 pint cream, \ cup powdered sugar, 1 teaspoon 
vanilla. Soak J box gelatine in J cup of cold water 
for \ hour. Pour over it 1 cup of clear, strong coffee ; 
add 1 cup sugar and stir until it is dissolved. Strain 
and stand aside to cool. Whip 1 cup cream, add it to 
the coffee and stir until it begins to thicken. Turn in- 
to a freezer and stir until quite hard. Whip 1 pint 
cream very stiff, adding \ cup powdered sugar and 1 
teaspoon Royce's vanilla. Pack in a mould, putting 
a layer of the coffee mixture an inch thick as the out- 
side and filling with the whipped cream. When the 
center is filled, cover with the coffee mixture, then 
put on the cover of the mould, having first bound the 
edge of the mould with a piece of letter paper. Dip 
a piece of muslin in melted butter and cover the joint. 
Pack in salt and ice and let stand at least 2 hours. 

Mrs. W. H. Filler. 

MAPLE PAR FAIT. 
Yolks of 3 eggs well beaten, and stirred into J 
cup of maple syrup. Boil until it coats the spoon, 
when remove from fire and beat with beater until 
cool. Add 1 pint of thoroughly whipped cream, mix 
well, pack in ice and salt, and let stand four hours, 

Lena Waterbrandt. 

NEAPOLITAN MOUSSE. 
Whip 1 quart cream stiff. Cover \ box Chal- 
mer's gelatine with \ cup cold water and let stand 
half an hour. Cut \ lb. candied cherries in pieces, 
cover with the juice of an orange; let stand until the 
cherries are soft. Turn the cream into a basin and 
add 1 cup powdered sugar and the gelatine dissolved 
over hot water, the fruit and orange juice and 1 tea- 
spoon of Royce's vanilla. Stir gently from the bot- 
tom towards the top till it begins to thicken. Turn 
into a mould wet with cold water. Pack in ice and 
salt and let stand 2 or 3 hours. Mrs. C. E. Bell. 

PEACH MOUSSE. 
\ ounce Chalmer's gelatine dissolved in \ cup 
cold water. After it is melted add it to the pulp of 
12 peaches also juice of 1 lemon and \ pound sugar. 



212 



THE WARREN COOK BOOK 



Stir until the mixture begins to congeal, then add 1 
pint cream whipped. Mould and chill for 3 or 4 
hours. Mrs. J. O. Parmlee. 

PINEAPPLE MOUSSE. 
Dissolve 1 ounce Chalmer's gelatine in f cup 
cold water. After 1 hour add 1 cup boiling water, 
| pound sugar, the juice of 1 lemon, and 1 can shred- 
ded pineapple. Stir until it begins to thicken, then 
add 1 cup of cream, whipped. Put in mould and bury 
in ice and salt for 3 hours. Mrs. Parmlee. 

SULTANA KOLL. 
Scald 1 quart milk, add 1 cup sugar, 1 tablespoon 
flour rubbed smooth in a little water, and 1 beaten 
egg. Stir and cook for 20 minutes. Add pinch of 
salt, strain and cool ; flavor with 1 teaspoon Royce's 
vanilla and 1 teaspoon Royce's almond extract. Add 
1 quart whipped cream; color green with Burnett's 
leaf green, and freeze. When frozen turn into a 
mould and sprinkle with candied cherries. Fill cen- 
ter of mould with 1 pint whipped cream, whipped to 
stiff froth, adding \ cup powdered sugar and 1 tea- 
spoon Royce's vanilla. Pack in ice and salt and let 
stand 2 hours. Mrs. F. E. Sill. 



ICE CREAM, ICES, ETC. 213 



THE WARREN COOK BOOK 



FOOD FOR THE SICK 



215 



FOOD FOR THE SICK. 

MRS. W. S. PEIRCE. 

Many persons think that the more they eat the 
more strength they will have, forgetting that they 
are only able to assimilate the amount of necessary 
nourishment and all over this is worse than wasted, 
for it clogs the system in its removal. It was Balzac 
who said, "if there is anything sadder than unreco- 
gnized genius, it is a misunderstood stomach." 

Statistics prove that two-thirds of all disease is 
brought about by error in diet. The correct propor- 
tions of food-principles have not been maintained, 
or the food has been improperly cooked. Physicians 
agree, with but few exceptions, that the proper pre- 
paration of food for the sick is of as great importance 
in the restoration to health as administration of 
drugs. Time and manner of serving are of equal im- 
portance. Take especial care in setting an invalid's 
tray. Cover with a spotless tray-cloth or napkin. 
Avoid having too many things on the tray at one 
time. Salt may appear, but pepper never. Foods 
which are intended to be served hot should be placed 
in heated dishes and kept covered during transit from 
kitchen. Equal care should be taken to have cold 
foods served cold. Serve in small quantities. The 
sight of too much food often destroys the appetite. 

If patient is restricted to milk diet and milk is 
somewhat objectionable, it may be tolerated by serv- 
ing in different ways, such as koumiss, albumenized 
milk, or by adding Apollinaris, seltzer water or re- 
nnet. 

BARLEY WATER AND RICE WATER. 
Are generally used to reduce a laxative condi- 
tion. Toast water is often useful in cases of extreme 
nausea. Fruit waters are principally used for fever 
patients. They are cooling, refreshing and mildly 
stimulating and valuable for the salts and acids they 
contain. Beef essence, which is the expressed juices 
of beef, being nutritious, is given when a condensed 
from of food is necessary. Beef tea contains the 



2l6 



THE WARREN COOK BOOK 



juices of beef diluted with water, and is given as a 
stimulant, rather than a nutrient, as is generally 
supposed. 

Egg-nogs are recommended where it is neces- 
sary to take a large amount of nutriment daily, as is 
often the case after a severe illness. 

Corn and oatmeal gruels are heat producing 
and should never be given when inflammatory sym- 
ptoms are present. 

Arrowroot makes a delicate gruel and is more 
easily digested than any other form of starch. It 
should never be given to infants. 

Foods should be nutritious, easy of assimilation, 
in small quantities, at regular intervals. After the 
completion of a meal, the tray should be removed at 
once,, from the sick room, milk should be covered 
while in the room and if any is left in the glass it 
must be thrown away. 

ALMOND BREAD. 
2 lbs. blanched almonds, dried and ground 
through meat chopper, 3 eggs beaten separately, £ 
Teaspoon baking powder, a little salt. Mix together, 
then add stiffly beaten whites, stir slightly; put in 
greased pans ; when double in size, bake. 

Mrs. Geo. Sill. 

BRAN BREAD OR MUFFINS. 
1 cup flour, 1 teaspoon soda, pinch of salt, 2 cups 
wheat bran, 1£ cups sweet milk, \ cup molasses. Mix 
and sift flour, soda and salt, add bran, mix well ; add 
milk and molasses, and beat thoroughly. Bake at 
once in gem pans about half an hour or until cooked 
through. They do not require a quick oven. One at 
a meal will generally produce a laxative condition. 
Use plenty of butter when eating them. 

BEEF ESSENCE. 
1 lb. steak from top of round. Wipe steak, re- 
move all fat, and cut in small pieces. Place in can- 
ning jar , cover, place on trivet in kettle and surround 
with cold water. Allow water to heat slowly, care 
being taken not to have it reach a higher tempera- 
ture than 130 °F. Let stand 2 hours, strain, and 
press the meat to obtain all the juices. Salt to taste. 



FOOD FOR THE SICK 



217 



BEEF TEA. 
Beef tea is the juice of the beef diluted with 
water. Care should be exercised in the selection of 
the beef as it should be juicy and of good flavor. The 
back and middle of the rump and the top of the round 
is the best for this purpose. Tenderloin steak should 
never be used. 1 lb. of lean steak, remove all fat, skin 
and membrane, cut fine, add 1 pt cold water. Put into 
earthen dish and keep at 120° F for 2 hours. Strain 
or not. Mrs. Clough. 

BROTH, MUTTON. 
3 lbs. mutton (from the neck) 2 qts. cold water, 
1 teaspoon salt. Wipe meat, remove skin and fat, 
and cut in small pieces. Put into kettle with bones, 
cover with cold water. Heat gradually to boiling 
point, skim, then add salt. Cook slowly till meat is 
tender, strain, cool, remove fat. Reheat to boiling 
point, and, if desired, add 3 tablespoons rice or bar- 
ky and cook until tender. If barley is used, soak 
over night in cold water. 

BROTH, CHICKEN. 
Dress and clean a chicken, remove skin and fat, 
disjoint and wipe with a wet cloth. Put in stewpan, 
cover with cold water, heat slowly to boiling point, 
skim and cook until meat is tender. When half done 
season with 1-J teasp. salt. There should be about 3 
pints of stock. Strain, cool and remove fat. Reheat to 
boiling point and add 2 tablesps. well washed rice, if 
desired. Cook until rice is soft. 

JUNKET CUSTARD. 
1 cup milk, 2 tablesp sugar, | junket tablet, 1 
teasp. cold water, 1 teasp. Royce's vanilla. Heat milk 
until lukewarm, add sugar and vanilla ; when sugar 
is dissolved, add tablet dissolved in cold water. Turn 
into small moulds and let stand in a cool place until 
firm. 

RENNET CUSTARD. 
1 cup milk, 2 tablsp. sugar, 1 teasp. liquid ren- 
net, 1 tablesp. cherry juice. Heat milk until luke- 
warm, add sugar and cherry juice. When sugar is 
dissolved, add rennet. Turn into small moulds and 
let stand in a cool place until firm. Cinnamon or 



2i8 



THE WARREN COOK BOOK 



Dutmeg may be used in place of cherry juice. Liquid 
rennet may be bought of any first-class grocer. 

EGG ANI> LEMON. 
J cup cold water, 1 egg, juice of 1 lemon; shake 
together in shaker or large mouthed bottle for 4 or 5 
minutes. 

JUNKET. 

Heat 1 quart milk until lukewarm (98), add 3 
tablesp. sugar, 1 teasp. orange juice or any flavor de- 
sired. Dissolve 1 junket tablet in 1 tablesp. cold wat- 
er, and add to milk. Turn into glasses and stand in 
warm place until thoroughly set. Then put in refri- 
gerator until needed. Aresta Beatty. 

CREAM JELLY. 
i box Chalmer's gelatine, \ pint cold water, \ pt. 
boiling water, 1 pt. cream. Soak gelatine in cold wa- 
ter. In 1 hour pour on boiling water, strain, sweeten 
and flavor with Royce's vanilla. Stir until it begins 
to congeal, then stir into it the cream, well whipped, 
reserving a little for the top. Serve very cold. 

Mrs. F. E. Sill. 

GRUEL, ARROWROOT. 
1 cup boiling water, 2 teasp Bermuda arrowroot, 
cold water, salt. Mix arrowroot with cold water to 
form a thin paste. Add to boiling water and cook 10 
minutes. Season and add cream if desired. Arrow- 
root is the purest form of starch. 

GRUEL, BARLEY. 
1 cup boiling water, 3 teasp. barley flour, \ cup 
milk, \ teasp. salt, cold water. Mix barley flour with 
cold water to form a thin paste. Add to boiling wat- 
er and boil 15 minutes; then add milk, season, and 
strain. 

GRUEL, CORN MEAL. 
1 cup sweet milk, 1 cup water, 2 tablespoons corn 
meal, which has been slightly browned by shaking 
over a fire, and a pinch of salt. Put milk and water to 
heat ; when boiling add the corn meal, which must be 
moistened thoroughly with cold milk ; stir constantly 
until it is slightly thickened. Season and cool. If 
too thick, add a little sweet cream just before serving. 



FOOD FOR THE SICK 



219 



GRUEL, OATMEAL. 
J cup coarse oatmeal, 3 cups boiling water, 1 tea- 
spoon salt, milk or cream. Add oatmeal and salt to 
boiling water and cook 3 hours in double boiler. 
Force through a strainer, dilute with milk or cream, 
reheat and strain a second time. 

GRAPE JUICE. 
1\ cups Concord grapes, 1 cup cold water, \ cup sug- 
ar. Wash, pick over, and remove stems from grapes ; 
add water, and cook hours in double boiler. Add 
sugar and cook 20 minutes. Strain and cool. 
KOUMISS. 

1 qt. milk, 1^ tablesp sugar, 1-3 yeast cake dis- 
solved in 1 tablesp lukewarm water. Heat milk until 
lukewarm, add sugar and dissolve yeast cake. Fill 
bottles within 1^ inches of the top. Cook and invert. 
Corks must be firmly tied or fastened down. Let 
stand for 6 hours at a temperature of 80 oF. Chill 
and serve the following day. 

LEMONADE. 

1 tablesp. lemon juice, 2 tablesp syrup, water. 
Make a syrup by boiling 8 minutes 1 cup water and 
^ cup sugar. To 2 tablesp syrup add lemon juice and 
I cup water. Soda water, Apollinaris or Seltzer wat- 
er may be used instead. 

LEMONADE, IRISH MOSS. 

One-fourth cup Irish moss, 2 cups cold water, 
juice 1 lemon, sugar. Pick over and soak Irish moss 
in cold water to cover. Remove moss, add cold water 
and cook 20 minutes in double boiler, strain. To ^ 
cup of liquid add lemon juice and sugar to taste. 
LEMONADE, FLAXSEED. 

1 tablesp. whole flaxseed, 1 pt. boiling water, 
lemon juice, sugar. Pick over and wash flaxseed, add 
water and cook 2 hours, keeping just below boiling 
point. Strain, add lemon juice and sugar to taste. 

SOUP OATMEAL. 
Add \ pt. cold cooked oatmeal to 1 pt, water ; add 
i cup chopped celery, a bay leaf, a rounding teasu. salt, 
unless the oatmeal was salted, cover and boil slowly 
for 15 minutes, add, if you have it, a teasp. beef ex- 
tract or use stock in place of water. Press through 
sieve, return to fire, add \ pt. good milk, reheat, serve. 



220 



THE WARREN COOK BOOK 



WATEE APPLE. 

1 large sour apple, 2 teasp. sugar, 1 cup boiling 
water. Wipe, core and pare apple. Put sugar in the 
cavity. Bake until tender, mash, pour over water; 
let stand ^ hour and strain. 

WATEE BAELEY. 
3 tablesp. barley, 4 cups cold water, salt, lemon 
juice, sugar. Pick over barley and soak in w T ater over 
night or for several hours. Boil gently hours; 
strain, season with salt, lemon juice and sugar. Be- 
heat and serve. 

WATEE CUEBANT. 

2 tablesp. currant juice or jelly, 2-3 cup cold wa- 
ter, sugar. Mix juice and water, then sweeten to 
taste; or beat jelly with fork and dissolve in water, 
sweeten if necessary. 

JELLICE. 

\ teaspoon of currant, lemon or cranberry jelly, 
put into goblet, beat well with 2 tablespoons of water, 
fill up the goblet with ice water, and you have a re- 
freshing drink for a fever patient. 

WATEE OATMEAL. 

1 cup fine oatmeal, 2 qts water, which has been 
boiled and cooled. Add oatmeal to water and keep in 
a warm place, (at 80 oF), 1\ hours: Strain and cool. 

WATEE BICE. 

2 tablespoons of rice washed well in two or three 
waters, take stew pan with 1 qt. of warm water and 
put on fire to boil ; when water boils put in rice with 
one inch of the stick of cinnamon and let boil 1 hour 
until the rice has become a pulp ; strain the rice water 
into a basin and sweeten to taste. W T hen cold it is 
ready for use. Cinnamon cooked with rice helps re- 
duce a laxative condition. 

WATEE TOAST. 
Take 2 slices of stale bread, toast quite brown, 
and pour on them 1 quart of boiling water, and let 
stand 10 minutes. Strain through cheesecloth, sea- 
son with salt. 



FOOD FOR THE SICK 221 



222 



THE WARREN COOK BOOK 



JELLIES. 

HRS. C. H. SniTH, 

Jellies are made from fruit juice and sugar in 
nearly all cases proportions being equal. When fail- 
ures occur, they may usually be traced to the use of 
too ripe fruit ; or a damp atmosphere. If a possible 
thing, try and make it on a clear day. 

To Prepare Glasses — Wash and put on back of 
range to get hot, or wipe them from hot water when 
jelley is almost finished. 

To Cover Jelly Glasses — Melt parafine wax, put 
one large tablespoon over each top after jelly is per- 
fectly cold — cover with the regular top or paper and 
plainly mark each glass and set in cold but dry place. 

Always heat your sugar before adding it to the 
hot juice. Put it in a granite dish, or a dripper, put in 
the oven leaving the door open and stir occasionally. 

To Make Jelly Bag — Fold two opposite corners 
of cheese cloth or cotton and wool flannel f yds long. 
Sew up in form of a cornucopia, rounding at the end. 
Fell or French seam to make strong. Bind the top 
with tape and finish with two or three loops. 

CURRANT JELLY. 

Currants are usually in best condition between 
June 28 and July 3. Cherry currants make the best 
jelly, equal portions red and white currants are de- 
sirable and make a lighter colored jelly. Pick over 
currants, need not remove stems, wash and put in ket- 
tle with a little water, cook slowly until currants 
look white, put in bag and drain. Measure, bring to 
boiling point, boil 8 minutes, add hot sugar, boil 3 
minutes, pour in glasses. 

CURRANT JELLY NO. 2. 

Put fruit in a stone jar and set in a kettle of 
tepid water ; boil until the fruit is well softened, stir- 
ring frequently. Put in a jelly bag and let drip a few 
hours. Boil juice just 20 minutes, add hot sugar, let 
boil 5 more, pour into glasses. Mrs. Ella Darling. 



JELLIES 



223 



CURRANT JELLY NO. 3. 
Squeeze juice from currants without cooking. 
Boil juice 20 minutes, then add 1 pound of hot sugar 
for each pint of juice. Stir well together and boil 
5 minutes. Mrs. Blood and Mrs. J. W. Lees. 

BLACKBERRY JELLY NO. 1. 
Blackberries are best for jelly when partly red. 
Cook them to a pulp with a little water, then strain, 
use pound of sugar to a pint of juice. 

BLACKBERRY JELLY NO. 2. 
To your blackberries add a few apples in about 
the proportion of 6 apples to 8 or 10 quarts of berries. 
Cook in a little water; strain through a jelly bag; 
use pint for pint of juice and sugar. Cook until it jel- 
lies. Try by putting a teasp. of the liquid in a cool 
place and when it jellies pour into glasses. 

BLACK RASPBERRIES AND CURRANT JELLY. 

Use black raspberries and currants in about 
equal parts, a few more berries than currants if de- 
sired. Cook and proceed as for blackberry jelly. 

Mrs. M. Kopf. 
CRANBERRY JELLY NO. 1. 
Pick over and wash 1 quart of cranberries. Put 
in a double boiler, filling outer vessel with luke warm 
water, cover closely, bring to a boil, keep this up until 
berries are broken to pieces, strain, and then heat 
quickly to boiling, add one cup hot sugar, take from 
fire soon as sugar is melted and turn into mould. 

Mrs. Schlosser. 
CRANBERRY JELLY NO. 2. 
Pick over and wash 4 cups cranberries. Put in 
a stew pan with 1 cup boiling water and boil 20 min- 
utes, rub through a sieve. Add 2 cups sugar and cook 
5 minutes. Turn into a mould or glasses. 

Mrs. F. E. Sill. 
DAMSON JELLY. 
Wipe and prick with a pin, make same as cur- 
rant jelly, using f as much sugar as juice. 

GRAPE AND QUINCE JELLY. 
To 15 pounds of grapes add 10 quinces; cut 
quinces up, removing every seed and cook 20 minutes ; 
strain all together and place juice on stove to boil; 
let boil 15 minutes, being near to remove scum as it 



224 



THE WARREN COOK BOOK 



appears. Have sugar hot in oven, allowing a pound 
of sugar to a pint of juice ; add sugar and boil 10 min- 
utes when it is ready for the glasses. 

Mrs. John Clark. 

STRAWBERRY OR RASPBERRY JELLY. 

Take fresh, ripe fruit; put oyer fire at sufficient 
distance for juice to flow slowly; do not allow it to 
run longer than it is perfectly clear, probably not 
more than 20 minutes; then drain through jelly bag 
without pressing. If juice is at all turbid strain 
again. Simmer 15 minutes; then add 1 pound fine 
sugar to each pint of juice and boil 10 minutes lon- 
ger. Royal Baker. 
PEACH JELLY. 

Pare, stone and slice the peaches and put into 
a stone jar with 1-3 of the kernels; heat in a pot of 
boiling water, stirring from time to time until the 
fruit is well broken, strain, and to every pint of peach 
juice add the juice of 1 lemon ; measure again, allow- 
ing a pound of sugar to each pint of juice; heat the 
sugar very hot and add when the juice has boiled 20 
minutes ; let it come to a boil and take instantly from 
the fire. 

QUINCE JELLY. 
Cut up and core ripe quinces; put them in suf- 
ficient water to cover and stir gently till soft; strain 
without pressure, and to every pound of juice allow 
1 pound of crushed sugar; boil the juice 20 minutes, 
add the sugar and boil again till it jellies, about 15 
minutes; stir and skim well all the time; strain 
through thin cloth into glasses and when cold cover. 

CRAB APPLE JELLY. 

Wash apples, remove stems and blossoms and cut 
in quarters, put in kettle and add cold water to come 
nearly to top of apples. Cook slowly until apples are 
soft, mash and drain through a coarse sieve, avoid 
squeezing apples which makes jelly cloudy, then al- 
low juice to drip through the bag. Boil 20 minutes, 
add equal quantity of hot sugar. Boil 5 minutes, 
skim and turn into glasses. Follow same directions 
for apple jelly, the juice of one or two lemons im- 
proves either kind. 



"F.LLIES 



22 5 



BED RASPBERRY AND CURRANT JELLY. 
7 quarts currants, 1 cup water. 5 quarts red rasp- 
berries. J cup water. Cook separately, drain, then 
measure juice and put together, boil 20 minutes, add 
equal quantity of hot sugar and boil 5 minutes or 
longer, try it and see if it jellies by cooling a spoonful 
quickly. If it does not, conk a few minutes longer, 
skim and pour in glasses. Mrs. C. H. Smith. 

FOUR FRUIT JELLY. 
1 pound cherries stoned. 1 pound currants, one 
pound of strawberries. 1 pound raspberries. Put all 
the fruit into a pot with 4 pounds of loaf sugar and 
put over a quick fire : boil steadily : when the sugar is 
melted, the fruits dissolved and the preserve begins 
to rise to the surface, remove the pot from the tire, 
strain through a sieve, put in glasses and cover when 
cold or put in J pint cans and seal while hot. 

Mrs. James 0. Parmlee. 

GRAPE JELLY. 

Take grapes just beginning to turn, boil, put in 
jelly bag and let drain : boil the juice 20 minutes, add 
pint of sugar to each pint of juice and boil about 10 
minutes longer. Mrs. McXett. 

VENISON JELLY. 
1 peck wild grapes. 1 quart vinegar. J cup each 
whole cloves, stick cinnamon : 6 lbs sugar. Put first 
ingredients in preserving kettle, heat slowly to boil- 
ing point, cook until grapes are soft, strain and boil 
20 minutes, then add hot sugar and boil 5 minutes. 

Boston Cook Book. 

HUCKLEBERRY JELLY. 
When canning huckleberries, take some of the 
sperfluous juice and make jelly of it in the same man- 
mer as other fruit jellies except that not more than 
2-3 cup of sugar for a cup of juice is necessary. It 
makes a delicious jelly. Mrs. Richards. 

ORANGE AND CURRANT JELLY. 
24- quarts currant juice. 1 lb. raisins seeded. 7 
lbs white sugar. Boil raisins in currant juice 5 min- 
utes, then add sugar and 6 oranges, cut in squares, in- 
cluding skins, i removing seeds i . Boil 20 minutes or 
until it will jelly. Agnes Robertson. 



226 



THE WARREN COOK BOOK 



PEACHES. 

Select fruit not over ripe and of good flavor. 
Pare and put in cold water to keep from the air, as 
soon as all are prepared, put in porcelain kettles, (2) 

1 containing hot water, half full, the other granulate 
ed sugar with about 1-3 water. Take from cold water 
and plunge immediately into the kettle of hot water. 
Try with a silver fork to see when tender ; should not 
boil more than 2 or 3 minutes ; as fast as the pieces 
are tender put them into hot cans and cover with 
boiling syrup from the other kettle, seal can and pro- 
ceed in the same manner with rest. It is not best to 
cook more than enough to fill 2 or 3 cans at a time. 
Always run a silver fork handle down inside the can 

2 or 3 times to let out air bubbles. Plums and cher- 
ries may be put up in the same way, allowing them to 
cook until skins begin to break. 

Mrs. W. D. Hinckley. 



JELLIES 227 



228 



THE WARREN COOK BOOK 



CANNED FRUITS AND 
PRESERVES. 

HRS. C. B. SALYER. 

SMALL FRUITS. 
Be careful in selection of fruits, remove stones 
or hulls, if any. Put in porcelain kettle with granu- 
lated sugar on top in the proportion of 1 cup of sugar 
to 1 quart of fruit. Let stand for an hour or so as 
this keeps fruits whole. Set on stove with a little 
water in the bottom to prevent burning stir up from 
bottom once or twice. Boil 5 or 6 minutes. 

Mrs. W. D. Hinckley. 

GRAPES. 

Squeeze the pulp of the grapes from the skins, 
cook pulp till you can press it all through a sieve; 
free from seeds ; add a little water to skins and cook 
till tender, then put skins and pulp together. To 
each pint add a pound of sugar; boil 15 minutes. 

PEACHES. 

Make a syrup in the proportions of 3 cups of 
sugar to a quart of water, in quantity according to 
the amount of fruit to can. Let it simmer on back of 
stove, and begin peeling fruit ; place in glass jars, 
crowding in as much as possible; gently pour in the 
boiling syrup, nearly filling the can. Put on cover 
without rubber. Proceed with next can the same 
Avay untill you have filled enough cans to fill your 
steamer. Most fruit requires J hour to cook but very 
ripe fruit better be tried with fork in 20 minutes. 
Remove, frill up the can with syrup, adjust new rub- 
ber and seal. Four stones to each can add color and 
flavor to the syrup. Mrs. J. Kitchen. 

PEARS. 

Pare with silver fruit knife, plunge immediately 
into cold water to keep from discoloring ; make syrup 
of 1 pint of sugar to quart of water ; place on stove in 
porcelain kettle; have another with boiling water. 



CANNED FRUITS AND PRESERVES 229 



Take from cold water and plunge quickly into boil- 
ing water. When tender put into hot cans and cover 
w ith boiling syrup ; seal immediately. 

Mrs. Fred Darling. 

PEARS BAKED AND CANNED. 
Select good winter pears (Duchess preferred) ; 
wipe clean and prick each with silver fork. Set in 
baking pan with little water in the bottom, bake 
slowly till tender. If very large cut lengthwise in 
halves. Make a syrup of brown sugar, in the propor- 
tion of 1 cup of sugar to 1 pint of water. When pears 
are done place as many in the cans as possible and 
fill with hot syrup. Seal immediately. Quinces may 
be canned in the same way. Mrs. C. B. Salyer. 

RHUBARB (PIE PLANT.) 
W^ash the stalks and cut into inch pieces. Fill 
cans lightly and then fill up with cold water. Put on 
the rubbers and tops all under cold water, to ex- 
clude the air. Screw tops very tight. 

Miss Mame Kopf. 
PINEAPPLE. 
Pare fruit and take out all eyes, cut in small 
slices. Weigh fruit and with half as many pounds 
sugar as fruit put in a crock and let stand over night ; 
in the morning put it over the fire and let boil for a 
minute only. 

PINEAPPLE (CANNED COLD.) 
Cut up fruit into dice or shred it. To 1 pound of 
fruit, 1 pound of sugar. Place in layers in a crock ; 
leave over night. Put in glass cans and fill to top. 
Seal airtight, dipping covers and rubbers in warm 
water. Place in a dark place. 

Mrs. C. B. Salyer. 

STRAWBERRIES. 
For 10 quarts of berries use 9 quarts sugar, add 
enough water to little more than cover sugar and 
place on stove. When it boils put in the berries and 
let all boil briskly for 3 or 4 minutes. 

Mrs. S. M. Hall. 

TOMATOES. 
Scald and pare your tomatoes, cut large ones in 
quarters and small ones in halves; add salt to suit 



THE WARREN COOK BOOK 



taste; cook only from 3 to 5 minutes, after they come 
to a boil ; can and seal while hot. Tin cans are best, 
and if care is taken to empty, wash and dry thorough- 
ly as soon as opened for use, the cans may be used 
with safety for 4 or 5 years. Mrs. J. Gleave. 
AMBROSIA. 
One bowl of grated pineapple, 2 bowls of mashed 
strawberries, 3 bowls of granulated sugar. Mix to- 
gether and boil slowly till thick, then pour into jelly 
glasses and seal with parafine. If pineapple flavor is 
liked best use two bowls of pineapple and 1 of ber- 
ries. Mrs. C. B. Salyer. 

CURRANTS AND RASPBERRIES PRESERVED 
WITHOUT COOKING. 

One bowl of currants, 2 bowls of red raspberries, 
3 bowls of sugar. Mash fruit thoroughly, a little at 
a time, using wooden spoon. When all is done add 
sugar; let stand 24 hours, stirring often. Then put 
in cans and seal. Unless every particle of fruit is 
mashed it will not keep. Mrs. C. B. Salyer. 

CURRANT MARMALADE. 

Five pints of currant juice, 5 pounds of sugar, 1 
pound of raisins seeded, 4 oranges. Put the juice in 
preserving kettle, add the orange peel chopped fine, 
and raisins slightly chopped. Boil this 10 minutes, 
then add the juice of oranges and the sugar; put into 
glasses same as jelly. Mrs. C. B. Salyer. 

CURRANT CONSERVE. 

This is something new and so delicious that it may 
well be considered one's choicest preserve. Take 5 
pounds of washed and stemmed currants, 5 pounds of 
sugar, and 5 oranges peeled, and seeded, and cut into 
bits, add 2-J pounds seedless raisins. Mix the whole 
together and boil for 20 minutes, seal while hot. 

Mrs. C. E. Bell. 
CHERRY CONSERVE. 

6 lbs. pitted sour cherries, 3J lbs sugar, 1J lbs 
raisins ; rind, pulp and juice of 3 oranges, 1 teaspoon 
ground cinnamon, 1 teaspoon nutmeg. Boil cherries 
and sugar 10 minutes, chop the raisins, oranges, and 
spices together, add to the cherries and sugar, boil all 
together until thick, put in glasses. 

Mrs. James Roy. 



CANNED FRUITS AND PRESERVES 



231 



GEE EN GRAPE PEE SERVE. 
1 pound of seeded grapes and 1 pound of sugar. 
Select the largest grapes on the bunch, cut in halves, 
remove seeds, then weigh them. Mak( a rich syrup of 
the sugar and a little water, then put in the grapes 
and cook till clear and thick. 

Mrs. C. B. Salyer. 

SPICED GEAPES. 
3^ pounds of Catawba grapes (weigh after re- 
moving stems), 2| pounds of brown sugar, 1 pint of 
vinegar, cloves and cinnamon to taste. Squeeze 
grapes from skins, scald pulp till it will pass through 
a sieve, then put into a porcelain kettle ; add vinegar, 
let boil up once, then add skins and sugar and boil 1 
hour or longer. Mrs. 0. B. Salyer. 

GEAPE CONSEEVE. 
Put skins in one dish and pulp in another. Boil 
pulp and strain to remove seeds, then add skins and 
cook till tender, then strain again. To 3 pints of juice 
add 3 pounds of brown sugar, 2 pounds of chopped 
and seeded raisins. Boil till thick. Eemove from fire 
and add 1 pound of blanched and chopped almonds. 
Put in glasses and seal. A 10 lb. basket will make 3 
pints of juice. This quantity makes 14 glasses. 

Mrs. C. B. Salyer. 

OEAGE MARMALADE. 

12 sweet oranges, (Valencia ), 6 bitter oranges, 
(Seville), 4 lemons, 8 pounds sugar, 4 quarts water. 
After cutting oranges and lemons in very thin slices, 
cover them with the water and let the whole stand 36 
hours. Then boil 3 hours, add sugar and boil 2 hours 
more. So much depends on size and sweetness of 
oranges that one must judge of the amount of sugar. 
Also too much boiling makes the marmalade dark. 

STEAWBEEEY PEESEEVE. 
Select large solid berries and use a pound of sug- 
ar to a pound of fruit. Place alternately a layer of 
berries and sugar in preserving kettle and let stand 
over night. In the morning place over fire and boil 
15 or 20 minutes. Pour on platters and let remain 
3 or 4 days, then put into jelly glasses and seal. 

Mrs. C. T. Conarro. 



232 



THE WARREN COOK BOOK 



PEAR CHIP. 
8 pounds of sugar, 8 pounds of fruit sliced thin, 
4 lemons, \ pound preserved ginger. Boil lemon peel 
till tender (cut fine), then add ginger sliced, and boil 
all together till clear and thick. 

Mrs. W. J. Richards. 

PEAR MARMALADE. 
8 lbs. chopped Bartlett pears, 6 lbs. sugar, 4 
lemons, juice and grated rind, \\ green ginger scrap- 
ed and chopped very fine, 1 cup water. Boil slowly 
% of hour or until pears are clear. 

Mrs. James Roy. 
SPICED PINEAPPLE. 
7 pounds of fruit, 4 pounds sugar, 1 pint of vine- 
gar, \ ounce cassia-buds, \ ounce whole cloves, \ ounce 
ginger root. Pare pineapples, take out the eyes and 
slice. Cook in the syrup over a moderate fire 10 min- 
utes. Cook the syrup with spices 10 minutes before 
adding fruit. Remove ginger root before canning. 

Mrs. L. G. Noyes. 

PEACH MARMALADE. 
10 lbs. peaches, 7-J lbs. sugar, 1 pineapple, juice 
of 3 lemons, pits of \ of the peaches. Cook peaches 
and pineapples, without adding water, for an hour. 
Then add peach pits which have been blanched, boil- 
ed until tender, and chopped fine. Add lemon and 
sugar and cook 20 minutes. Will keep in jelly 
glasses. Mrs. O. S. Brown. 

Mrs. Robt. Hall. 

JIM JAM. 

6 lbs. crab-apples, quartered and cored, but not 
peeled. 1 pint of vinegar, 2 lbs. seeded raisins, 2 
oranges, pulp and all cut quite fine, 6 lbs. sugar, 1^ 
tablespoons each of cinnamon and cloves. Put spices 
in a bag, add 1 cup of water and the vinegar, boil a 
few minutes; add sugar and boil 20 minutes; add 
crabapples, oranges and raisins and cook \ hour, re- 
move spices and seal. Mrs. F. H. Gruninger. 

GREEN TOMATOE FIGS. 
4 lbs. of small green tomatoes, 4 lbs. of sugar, 
juice of 2 lemons, \ ounce of ginger and mace mixed, 
small stick cinnamon. Pierce each tomato with 



CANNED FRUITS AND PRESERVES 



233 



ii fork, then put all together in a porcelain kettle to 
boil, add 1 lemon sliced as thin as possible; boil all 
together till fruit is clear; take from kettle with 
a skimmer, lay on platters to cool. Boil syrup till 
thick, adding lemon juice ten minutes before syrup is 
done. Put fruit into jars, pour hot syrup over it. 

Mrs. C. B. Salyer. 

DELICIOUS STBAWBEEBY JAM. 

Crush the berries and put in preserving kettle to 
cook without any water ; let them bubble all over 
before adding the sugar, which should be in the pro- 
portion of 3 cups sugar to 2 of berries. Let boil 
just ten minutes and seal in J pint cans. This is fine 
to serve with ice cream, as it has the real strawberry 
liavor. Mrs. C. H. Noyes. 

QUINCE HONEY. 

2 quinces, grated, 1 pint sugar, J pint water, boil 
20 minutes. Mrs. F. E. Sill. 



234 THE WARREN COOK BOOK 



PICKLES 



235 



PICKLES. 

MRS. T. 5. ricNETT, 

GE NE HAL D I R EC T I OX S . 
In making pickles use none but the best eider 
vinegar, and boil in a porcelain kettle — never in 
metal. A small lump of alum dissolved and added 
when scalding pickles the first time, renders them 
crisp and tender, but too much is injurious. Keep 
in glass or stoneware : look at them frequently and 
remove all soft ones : if white specks appear in the 
vinegar . drain off and scald, adding a liberal handful 
of sugar to each gallon, and pour again over the pick- 
les ; bits of horse-radish and a few cloves assist in pre- 
serving the life of the vinegar. If put away in large 
stone jars, invert a saucer over the top of the pickles, 
so as to keep well under the vinegar. The nicest way 
to put up pickles is bottling, sealing while hot. and 
keeping in a cool, dark place. Many think that must- 
ard 1 the large white or yellow | improves pickles, 
especially those chopped and buttled, and mangoes. 
Never put up pickles in any thing that has held any 
kind of grease, and never let them freeze. Use an 
oaken tub or cask for pickles in brine, keep them 
well under, and have more salt than will dissolve, so 
that there will always be plenty at the bottom of the 
cask. All pickles should be kept from the air as 
much as possible. In making sweet pickles, use best 
brown sugar. "coffee C." or good maple sugar. 

BE AX PICKLES. 
Pick green beans when young and tender, string 
and place in a kettle to boil with salt to taste, un- 
til they can be pierced with a fork : drain well through 
a colander. 1 put in a stone jar. sprinkle with ground 
black and cayenne pepper, and cover with strong ci- 
der vinegar, sugar may be added if desirable. 

Approved. 

PICKLED BLACKBERRIES. 
Take 4 lbs. sugar to 7 lbs. fruit. 1 pint vinegar. 2 
ounces cinnamon. 2 ounces cloves : put all together, 
tie spices in bags: let all scald but nut boil, just to 



236 



THE WARREN COOK BOOK 



let the juice run out; soon as berries look red, skim 
out into a crock; let the juice cook down until quite 
rich; then pour over berries. Perhaps in a week or 
two you will need to repeat cooking. 

Mrs. Dwight Cowan. 

SWEET PICKLED BEETS. 
Boil them in a porcelain kettle till quite soft, 
when cool cut lengthwise or any desired shape; boil 
equal parts vinegar and sugar with -J tablespoon of 
ground cloves tied in a bag, to each gallon ; pour boil- 
ing hot over the beets. Mrs. McNett. 

PICKLED CAULIFLOWER OR RED CABBAGE. 

Put in strong salt and water 4 days ; take out and 
drain; boil vinegar, whole black pepper and celery 
seed to taste ; pour on hot over pickles. Good for use 
in 6 weeks better in 3 months. Mrs. A. Gerould. 

CUCUMBER PICKLES NO. 1. 
5 quarts of water, 1 pint salt ; scald and pour ov- 
er cucumbers, and let stand 3 days, then pour off, 
make a fresh brine as before and repeat once more. On 
the 9th day take ^ water and \ vinegar ; to this add £ 
ounce alum ; scald and pour over, let stand 6 days, 
then pour off ; prepare vinegar, spices, red or green 
peppers to make hot, and sugar to taste; be sure that 
vour vinegar is the best, and they will keep in an 
open crock 2 years. Mrs. Fred Darling. 

PICKLED CUCUMBERS NO. 2. " 
Take small cucumbers, place in jar, pour over 
tbem boiling water, add enough salt to season nicely, 
repeat boiling this water for 4 mornings in succession, 
the 4th morning add a pinch of alum; the 5th morn- 
ing take vinegar enough to cover pickles, put in por- 
celain kettle with a little sugar and spices tied in bag, 
let come to a boil ; drain cucumbers out of salt water 
and place in stone jar and pour over them boiling 
vinegar ; prepare cucumbers as above till jar is 
filled; these will keep all Avinter. Good idea to put 
horseradish in vinegar. Mrs. Dwight Cowan. 

COLD STORAGE VINEGAR, 
1 gallon vinegar, 2 cups sugar (white), \ cup 
mustard, \ cup chopped horse radish, 1 handful 
mixed spices, \\ cup salt; put in a gallon jar; wash 



PICKLES 



237 



cucumbers, any size you prefer, and place in the above 
mixture without first soaking in brine. 

Mrs. Booth. 

CHOWDER. 

1 peck green tomatoes, 8 large onions; chop all 
fine and mix with them 1 teacup salt and let stand 
over night. In the morning drain in colander and 
put into kettle containing 1 quart water and 1 quart 
vinegar. Let boil 20 minutes then skim out ; now place 
chowder in kettle with 1 lb. brown sugar, 1 teaspoon 
cayenne pepper, 1 tablespoon each of whole cloves 
and allspice, and 1 of ground cinnamon and 4 table- 
spoons mustard seed. Cover with good vinegar and 
let boil up once. Rose E. Yates. 

FRENCH CHOW CHOW. 
1 quart large- green cucumbers cut in pieces, 1 
quart very small ones, 1 quart button onions, 1 quart 
green tomatoes cut in pieces, 1 large cauliflower cut 
small, 4 large green peppers cut in coarse bits ; put all 
in weak brine, and let stand for 24 hours. Scald in 
same brine and drain through cheese cloth. Make 
a paste of 6 tablespoons Coleman's mustard, 1 turm- 
eric, 1 cup flour, 1 cup sugar, about 2 quarts cider 
vinegar. First moisten dry materials with a little 
vinegar, then add the remainder, put on stove, stir- 
ing continually till smooth and thick, then add all of 
the pickles. I used double the above amount and 
bad over 6 quarts. (Use brown sugar.) 

L. Smith.. 

FRENCH PICKLES. 
1 peck green tomatoes sliced, 6 large onions, 1 
teacup salt sprinkled through them over night, 
drain thoroughly, in morning boil in 2 quarts of wat- 
er and 1 quart of vinegar 15 or 20 minutes and drain ; 
then take 4 quarts vinegar, 2 pounds brown sugar, -J 
pound white mustard seeds, 2 tablespoons cloves, 2 
tablespoons cinnamon, 2 of ginger, 2 of ground mus- 
tard and 1 of cayenne pepper. Put all together and 
cook fifteen minutes. This is excellent and will keep 
a long time. Mrs. M. I. Mead. 

GERMAN SAUCE. 
4 quarts of green tomatoes, 4 quarts of cabbage, 
1 quart of onions, 1 pint celery, measured after they 



2 3 8 



THE WARREN COOK BOOK 



are chopped, 1 pound sugar, 3 pints vinegar, 1 gill 
salt, 1 large green pepper, 1 tablespoon each of all- 
spice, cloves and white mustard seed; drain the to- 
matoes through colander and boil the whole 20 min- 
utes. Mrs. W. K. Jacobs. 
INDIA PICKLES. 

1 dozen green tomatoes, 1 dozen onions, 1 dozen 
cucumbers, 1 tablespoon salad oil, 1 tablespoon curry 
powder, 1 tablespoon mustard, 1 tablespoon tur- 
meric, 1 teaspoon black pepper, 1 teaspoon cayenne, 3 
pints vinegar; boil all together and put in jar; (slice 
all the pickles and let stand in salt over night), get 
medium sized cucumbers and onions ; pare cucumbers. 

Mrs. Will Keegan. 
MANGOES. 

Take large green peppers, cut open the tops and 
take out the seeds; soak peppers in water 24 hours; 
(and change the water in that time if necessary) ; 
break up a head of cauliflower, green beans, small cu- 
cumbers, radish seeds, small green tomatoes, and 
little onions; let them stand in strong brine for ^ 
hour, then drain and stuff the peppers almost full; 
then slice cabbage fine and fill the top ; fasten the top 
down with a cucumber or bean or sew with thread. 
Pack them in a stone jar, and pour over them cold 
vinegar; add mixed spices and horseradish root. 

Mrs. E. E. Allen. 

SWEET MANGO PICKLES. 
Mellons not quite half ripe, pare them and take 
out seeds ; soak in brine 3 days ; make the brine of 1 
teacup of salt to a pail of water; piece of alum size 
of walnut ; wash in cold water before filling. Use for 
filling. — Cauliflower, cucumbers, small onions, nas- 
turtiums, beans, pears, celery, raisins, small tomatoes, 
and peppers; spice with cinnamon buds, black and 
white mustard seeds, black pepper corns, ginger root 
and cloves ; 1 gallon of vinegar, 3 lbs. sugar ; boil and 
put on cold ; scald cauliflower in salt water to make 
tender. F. S. Wood. 

PICKLED PEACH MANGOES. 
Take large free-stone peaches, ripe enough to 
allow the pit to come out easily; put in brine for 2 
days; mix to your taste, chopped garlic, race ginger 



PICKLES 



239 



soaked in water over night and then sliced thin, grat- 
ed horseradish, white and black mustard seed, and 
celery seed. After taking out of the brine cut open 
and remove the pits; fill with this mixture, and tie 
up; pour over cold vinegar ,and let it remain a few 
weeks ; then pour over the mangoes spiced vinegar 
well sweetened containing a bag a turmeric. 

M. I. Mead. 

MIXED PICKLES. 
Take a peck each of small cucumbers, cauliflower 
and small onions ; mix and place in layers in jar, 
sprinkling half pint of salt between layers ; cover with 
boiling water and let stand over night. In the morning 
drain in colander and wipe dry; add to ^ a gallon of 
cider vinegar, ^ pound of mustard, 1 tablespoon turm- 
eric, 2 tablespoons of ginger, 2^ of curry powder, and 

1 teaspoon of cayenne mix all the seasoning in a little 
cold vinegar until smooth and then stir into the 
vinegar and continue stirring until it heats to a 
boiling point; pour over the pickles and set away. 
Stir 2 or 3 times for a day or two and then put them 
into quart jars. Mrs. McNett. 

MUSTARD PICKLES. 
1 quart small pickles, 1 quart small onions, 1 
quart sliced tomatoes, 1 quart musk and watermelon, 

2 green peppers chopped fine, 2 heads cauliflower cut 
in pieces, cover with salt, water over night; in morn- 
ing scald in vinegar till tender. 

Paste. — 2 quarts best cider vinegar, 4 ounces mus- 
tard, 4 ounces flour, 1 tablespoon cinnamon, 1 tea- 
spoon cayenne pepper, 1 tablespoon turmeric ; boil till 
it becomes a smooth paste; then mix all together, 
pickle and paste. Mrs. Will Keegan. 

MUSKMELON PICKLE. 

Use ripe muskmellons, pare, remove seeds and 
cut in pieces and put into a stone jar, cover with scald- 
ed vinegar and let them stand until the next day when 
the vinegar must be reheated and poured over them 
again; repeat this until the fourth day, then weigh 
the melons, and to every five pounds of the fruit allow 

3 lbs. of sugar, and 1 qv irt of vinegar with spices to 
suit. Let all simmer together until fruit is tender; 
boil juice until it forms a syrup to cover. 

Approved. 



240 



THE WARREN COOK BOOK 



CUCUMBEK OIL PICKLE. 
Slice as for the table 24 cucumbers, peel 1 quart 
small onions, salt well, stand oyer night, in the morn- 
ing drain thoroughly. Take 3 tablespoons of ground 
white pepper, 1 quarter lb. Coleman's mustard, J pint 
best olive oil ; mix this smooth, then add slowly 3 
pints best cider vinegar cold; add cucumbers and 
onions; stir for a few moments, put into cans and 
seal. Good in 3 months. Mrs. Salver. 

PICKLED ONIONS. 
Make a brine by boiling 1 lb, of salt in 3 quarts of 
water; use the small silver skinned onions, rub off the 
skins and throw into the brine, let them remain in the 
brine 24 hours; then wipe dry and put into wide 
mouthed bottles. To 1 quart white vinegar allow 
1 teaspoon of pepper corns, 1 teaspoon of mustard 
seed, and \ teaspoon coriander seed ; boil this 5 min- 
utes, when cold pour over onions and cork tightly. 
Will be ready for use in 2 weeks. Mrs. McNett. 

PICCALILLI. 

Take green tomatoes chopped very fine, sprinkle 
well with salt, let stand 24 hours, drain off and put in 
a stone jar; take about half the quantity of cucum- 
bers and the same of cabbage ; after they are chopped 
put separately in jars and cover with cold vinegar; 
take about \ as much white onions as cucumbers and 
chop them, salt and pour boiling water on them; let 
stand a few hours drain off and cover with vinegar as 
above, let all remain in a cold place 24 hours; then 
press very dry and mix together, add some yellow and 
black mustard seed, celery seed and a bountiful sup- 
ply of grated horseradish with a few green peppers 
chopped fine. Take the best vinegar and about 2 lbs. 
brown sugar to the gallon; boil it in part of the vin- 
egar; skim well and pour over the whole, add as 
much cold vinegar as is required. 

PICCALILLI. 

1 large white cabbage, 50 small cucumbers, 5 
quarts small string beans, 8 small carrots, 1 dozen 
sticks celery, 5 red peppers, 2 heads cauliflower ; chop 
fine, soak over night in salt water, wash well, drain 
through a colander, and pour over them hot vinegar 



PICKLES 



241 



spiced with mace, cinnamon, and allspice; turn off 
vinegar and scald several times and seal. F. G. M. 
SPICED PICKLES. 
Let 200 small cucumbers stand in salt water 3 
days; boil fifteen minutes, \ gallon vinegar; 1 ounce 
white mustard seed, one ounce black mustard seed, 1 
ounce juniper berries, 1 ounce celery seed, 1 hand- 
ful small green peppers, 2 lbs. sugar, a few small 
onions and a piece of alum J size of nutmeg; pour 
over the cucumbers while hot and let stand a 
day; repeat 3 or 4 times, and the last time mix J lb. of 
prepared mustard with the vinegar ; pour over the cu- 
cumbers and seal in bottles. Mrs. W. J. Richards. 

PICKLED PEACHES. 
Rub off with a cloth or pare them (this is just a 
matter of choice), and prick each with a fork; heat in 
just enough water to cover them until they almost 
boil, take out and add to the water, sugar in the fol- 
lowing proportions: To 7 lbs. of fruit take 3 lbs. 
sugar; boil 15 minutes, skim, and add 3 pints of vine- 
gar, 1 tablespoon each of allspice, mace and cinna- 
mon, 1 teaspoon celery seeds, 1 teaspoon cloves; put 
the spices in thin muslin bags; boil all together 10 
minutes, then add the fruit and cook until they can 
be pierced with a straw; take out the fruit with a 
skimmer and put into jars or cans; boil the svrup 
down until thick; pack the peaches in glass jars and 
pour syrup over them scalding hot. You may pickle 
pears in the same way with or without peeling. 

SPICED PLUMS. 

10 lbs. plums, 7 lbs. sugar, 1 pint vinegar ; put in 
a bag I cup of cinnamon, 1 large spoon of cloves and 
1 large spoon of allspice; let all boil a few minutes 
\ excepting plums;) then take off and cool. Pick the 
plums with a fork and put into a jar ; then pour over 
them the syrup; after heating the juice 3 mornings, 
each time allowing it to cool, then pouring over the 
fruit; put the fruit in glass cans and boil the juice 
down quite rich and cool, after which pour over all 
and put away. Mrs. E. E. Allen. 

PICKLED PLUMS. 

Gather the plums for pickles just as they begin 
to turn ; measure sufficient vinegar to cover the 



242 



THE WARREN COOK BOOK 



plums, allowing for a little evaporation in boiling; to 
the vinegar, add salt and mustard seed, and heat to 
boiling point ; cover the plums with this and let 
stand over night. In the morning heat the vinegar 
again and pour over the plums a second time, then set 
away. McN. 
PICKLED PEPPERS. 

Take large green ones, make a small incision at 
side, take out all seeds, being careful not to mangle 
the pepper ; soak in salt water 1 or 2 days, changing 
water twice ; stuff with chopped cabbage or tomatoes 
seasoned with spices as for mangoes (omitting the 
cayenne pepper), or a mixture of nasturtions, chop- 
ped onions, red cabbage, grapes and cucumbers, seas- 
oned with mustard seed and a little mace; sew up in- 
cision, place in jar and cover with cold spiced vine- 
gar. Approved. 
PICKLED RAISINS. 

Leave 2 lbs. of raisins on stem, add 1 pint vine- 
gar and J lb. sugar, simmer over a slow fire \ hour. 

Mrs. H. C. H. 

SWEET PICKLES. 
Take 8 lbs. of green tomatoes and chop fine, add 
a quart of vinegar, a teaspoon each of mace, cinna- 
mon and cloves, and boil about 15 minutes, let cool 
and put into jars. E. P. M. 

PICKLED TURNIPS. 
Cold boiled turnips make very good pickles; 
scald vinegar sufficient to cover them; add spices; 
sweeten to taste ; let them cool before using them. 

C. H. W. 

PICKLED GREEN TOMATOES. 
i peck small tomatoes, J dozen good-sized onions 
sliced, 3 ounces of mustard seed, black and yellow 
mixed, 5 cents worth of horseradish, cut in chips, 1 
ounce each of whole cloves and allspice, several small 
red peppers cut up; put in fruit jars in layers; boil 
the vinegar (1 cup of salt to a gallon of vinegar) let 
it stand until cool before pouring over the tomatoes. 
Do not have the vinegar too strong. Mrs. Leche 

PICKLE FOR TOMATOES. 
3 pints vinegar, 2 lbs. brown sugar, £ pound mus- 
tard seed, 2 tablespoons ground cinnamon, 2 table- 



PICKLES 



243 



spoons ground cloves, 1 tablespoon allspice, 1 table- 
spoon yellow mustard, 1 tablespoon red pepper, a lit- 
t Je salt ; boil tomatoes in the above a few minutes. 

M. L. Johnson. 

SWEET TOMATO PICKLES. 
J peck green tomatoes sliced ^ inch thick, boil 
in water .and vinegar with a little salt until easily 
pierced with a fork; drain through a sieve; scald to- 
gether 1 quart vinegar, 3 lbs. sugar, 3 tablespoons 
cinnamon, 1 tablespoon cloves, 1 tablespoon allspice; 
put spices into a bag and boil in the vinegar ; place in 
a jar a layer of the sliced tomatoes ; then a thin layer 
of sliced onions and alternate until all are placed; 
then pour over the spiced vinegar boiling hot, throw- 
ing in 2 tablespoons whole mustard seed ; cover light- 
ly. Mrs. Dwight Cowan. 

RIPE TOMATO PICKLES NO. 1. 
Pare and w T eigh ripe tomatoes and put into jars 
and just cover with vinegar ; after standing 3 days 
pour off the vinegar and add 5 lbs. coffee sugar to 
every 7 of fruit ; spice to taste and pour over tomatoes 
and cook slowly all day on the back of the stove; use 
cinnamon, mace and a little cloves, or not any as pre- 
ferred. Jennie Halliday. 

RIPE TOMATO PICKLES NO. 2. 
Pare ripe, sound tomatoes, (do not scald) put 
in a pan; scald spices (tied in a bag) in vinegar and 
pour while hot over them. This receipt is best for 
persons who prefer raw tomatoes. Jennie Halliday. 

PICKLED WATERMELON. 
1 lb. sugar to 1 lb. rind, 2 cups of vinegar to every 
lb. of sugar. For a gallon of pickles take ^ ounce 
white ginger, 1 tablespoon turmeric, mace,, cloves and 
cinnamon to taste. The thicker the rind used the bet- 
ter. Prepare the same by removing the thin hard 
outside rind also the soft substance inside. Cut in 
narrow strips and place in brine strong enough to 
float an egg, for 10 days; then take out and put in 
preserving kettle with enough cold water to cover; 
let come to a boil slowly and boil 5 minutes ; skim in- 
to ice water and let stand 24 hours; next let come to 
a boil slowly and boil again 5 minutes, this time in 



244 



THE WARREN COOK BOOK 



alum water. Be sure to see that they boil slowly, as 
rapid boiling softens them; plunge into ice water 
once more and let stand 5 hours; for the third time 
let boil 5 minutes and set away in the same water till 
morning. Xext day simmer the rinds in enough 
sweetened water to cover them, for 10 minutes; take 
out of water and spread on dishes to cool ; meanwhile, 
prepare the last syrup, allowing a lb. of sugar to a 
lb. of rind, and J ounce sliced white ginger to a gallon 
of pickles and a cup of water to every quart of sug- 
ar. Place on stove and when sugar is dissolved add 
the rinds and simmer till clear; take out once more 
and add to the syrup 2 cups vinegar to a lb. of sugar 
already in, 1 tablespoon turmeric to a gallon of pick- 
les, mace, cloves and cinnamon to taste ; let come to a 
boil and return the rind to simmer 15 minutes; put 
up in fruit jars when boiling hot. These pickles are 
delicious. Mrs. M. I. Mead and Mrs. L. S. Clough. 



PICKLES 245 



246 



THE WARREN COOK BOOK 



Catsup, Chili Sauce, Etc. 

ilRS. SARA Q. MITCHELL. 

TOMATO CATSUP, 

\ bushel ripe tomatoes, 1 quart vinegar, J cup 
salt, \ pound whole black pepper, \ teaspoon cayenne 
pepper or capsicum, 1 ounce whole cloves, \ lb. all- 
spice, 1 cup ground mustard, {\ lb. can) wet in part 
of the vinegar, 6 large onions, 2 lbs. brown sugar, a 
handful of peach leaves; boil 3 hours stirring to keep 
from burning; when cool strain through a sieve, bot- 
tle and seal. Mrs. G. C. James. 
TOMATO CATSUP. 

1 basket (-J bushel) ripe tomatoes; slice and cook 
until soft, then run through a sieve; place again on 
stove and when partly boiled down add 1 pint vine- 
gar, when thick enough add 1 cup brown sugar, 3 ta- 
blespoons salt ,1 teaspoon each of cinnamon, cloves 
and black pepper, ^ teaspoon red pepper, and 1 of 
mustard mixed with a little vinegar; boil 2 or 3 min- 
utes and bottle. Mrs. James Roy. 
COLD CATSUP. 

Chop fine 1 peck ripe tomatoes, drain, then run 
through a sieve; 2 roots horseradish grated, 1 10c 
bunch celery chopped fine, 1 cup chopped onions, 1 
cup brown sugar, ^ cup salt, i cup white mustard 
seed, 1 teaspoon black pepper, 1 teaspoon cloves, 1 
teaspoon cinnamon, 2 red peppers, 1 quart vinegar; 
mix all together ; seal without cooking. 

Mrs. J. P. Johnson, 
COLD CATSUP. 

^ peck ripe tomatoes, 2-3 cup grated horseradish, 

1 cup black and Avhite mustard seeds mixed, 1 cup 
sugar, I cup salt, 2 tablespoons black pepper, 2 tea- 
spoons cinnamon, 1 teaspoon cloves, 1 teaspoon mace, 

2 red pepper pods chopped, 1 onion chopped, 1 ounce 
celery seed, 1 quart good vinegar ; chop tomatoes fine 
and drain ; then mix and bottle. Mrs. I. G. Lacy. 

TOMATO CATSUP. 
I bushel ripe tomatoes, 4 onions, 2 small red pep- 
pers; boil together until soft enough to put through 



CATSUP, CHILI SAUCE, ETC. 



24/ 



a sieve, strain, add 12 tablespoons sugar, 4 table- 
spoons salt, 1 tablespoon mustard, 2 heaped table- 
spoons cinnamon, and 1 of cloves tied up together in 
a piece of thin cloth, cook all together until thick 
enough, then add 2 cups good cider vinegar, cook 5 
minutes, seal while hot. Mrs. J. Gleave. 

CHILI SAUCE. 

30 large tomatoes, 10 small onions, 1 green or 
red pepper, 3 tablespoons sugar, 3 tablespoons salt, 1 
pint vinegar; peel and slice tomatoes and cook till 
done; then add chopped onions, sugar, salt and pep- 
per, and 1 teaspoon black pepper, and lastly vinegar ; 
cook down quite thick and seal hot. 

Mrs. Dwight Cowan. 
CHILI SAUCE. 

J bushel ripe tomatoes peeled, 6 large onions 
chopped, 4 red peppers chopped, J pint of fine salt, 
4 teaspoons brown sugar ; strain the tomatoes through 
a colander and add 1J quarts of vinegar and boil all 
together 4 or 5 hours until thick ; bottle while hot. 

Mrs. I. G. Lacy. 
BRIGHT RED CHILI SAUCE. 

18 ripe tomatoes, 6 large onions, 4 red peppers, 5 
cups vinegar, 3 tablespoons salt, 10 tablespoons sug- 
ar, no spices; chop onions and peppers fine; boil to- 
matoes, put through a colander ; mix all together, boil 
1 hour. Aresta Beatty. 

CHILI SAUCE. 
30 large ripe tomatoes, 7 onions, 3 green peppers, 
14 tablespoons sugar, 2§ tables, salt, 2\ cups vine- 
gar; peel and slice tomatoes, cook until done; add 
chopped onions and peppers, sugar, salt and vinegar ; 
cook until thick, seal while hot. 

Mrs. J. W. Crawford. 
CHILI SAUCE. 
6 large ripe tomatoes peeled and sliced, 1 large 
onion, 2 small peppers chopped fine, 2 cups vinegar, 
1 tablespoon each brown sugar and salt; put all to- 
gether, stew gently until thick enough ; seal. 

Mrs. James Roy. 
CHILI SAUCE. 
24 ripe tomatoes peeled, 4 green peppers chopped 
fine, 4 tablespoons salt, 8 tablespoons sugar, 8 cups 



248 



THE WARREN COOK BOOK 



vinegar, 8 large onions chopped, 1 tablespoon allspice, 
2 tablespoons cinnamon; boil 2 hours. 

Mrs. M. Hazeltine. 
GEAPE CATSUP. 

4 lbs. of grapes boiled in 1 quart of vinegar ; rub 
through a sieve; add 2 lbs. of brown sugar, 1 table- 
spoon each of cloves, allspice, cinnamon and pepper, 
J tablespoon of salt; boil until thick. 

Aresta Beatty. 
CURRANT CATSUP. 

5 lbs. currants, 3 lbs. sugar, 1 pint vinegar, a lit- 
tle salt, 1 teaspoon pepper, 3 dessertspoons cinnamon, 
1 dessertspoon cloves, 1 dessertspoon allspice; mash 
and boil 1 hour. Mrs. J. O. Parmlee. 

CORN SALAD. 

12 good-sized ears of tender corn, 1 cup sugar, 1 
good-sized head of cabbage, 2 tablespoons salt, 2 
small peppers, J lb. ground mustard, J gal. good vin- 
egar ; chop cabbage, add salt and let stand to drain ; 
chop peppers; cut corn off cobs; stir mustard in a 
little of the vinegar; mix all ingredients together, and 
•let come to a good boil; seal in cans or bottles. If 
vinegar is very sour dilute it with a little water. 

Mrs. J. G. Gleave. 
GREEN CORN SALAD. 

15 ears green sweet corn, 1 head cabbage medi- 
um size, 3 green peppers, 1^ cups white sugar, 2 table- 
spoons salt, 4 ounces ground mustard, 2 quarts cider 
vinegar; cut corn from the cob; chop cabbage and 
peppers fine; heat vinegar; then add other ingredi- 
ents except corn, which add after it is boiling hot, and 
cook over steam 30 minutes, it must not boil after 
corn is added ; put into glass jars. This is delicious 
with meat and will keep all winter. 

Mrs. J. P. Johnson. 
CORN CHOWDER. 

Chop 1 large head of cabbage, put 2 tablespoons 
or salt in it, place under a weight to drain 2 or 3 
hours or over night ; chop 1 large green peppers, cut 
the corn from 12 large ears, add 1 cup sugar, either 
white or brown, -| box mustard stirred smooth in some 
of the vinegar, ^ gallon vinegar ; mix all together ; let 
boil up good; seal in cans. Mrs. I. G. Lacy. 



249 



CUCUMBER SALAD. 
Chop 12 cucumbers and 12 white onions, 2^ red 
peppers ; sprinkle over this a very small cup salt, and 
drain well ; add J teacup each of white mustard and 
celery seed, sweeten enough vinegar to cover the 
whole, scald vinegar and let it cool before pouring 
over the mixture. It is then ready to eat. Can in 
glass. Mrs. I. G. Lacy. 

DUTCH MUSTARD. 
1 tablespoon dry mustard, 1 tablespoon sugar, 
1 tablespoon cornstarch, 1 teaspoon salt, yolk of 1 
egg, -J cup vinegar, \ cup milk; mix mustard, corn- 
starch, sugar and salt together; wet gradually with 
egg and milk ; put in double boiler, when heated add 
vinegar; cook until thick and smooth, stirring con- 
stantly. Mrs. J. YV. Richards. 

TOMATO MUSTARD. 
1 peck ripe tomatoes, 4 onions, 2 red peppers, 1 
tablespoon whole cloves, 1 tablespoon whole black 
pepper, 1 tablespoon ginger, 2 tablespoons salt; 
boil 2 hours, strain, then add 1 small cup brown sug- 
ar, \ cup mustard stirred into 1 pint cider vinegar ; 
boil 2 hours and bottle. Mrs. Kopf. 

MADE MUSTARD. 
1 tablespoon mustard, 1 tablespoon sugar, 1 tea- 
spoon salt, f cup vinegar, 1 egg; let come to a boil 
stirring constantly. Mrs. Dwight Cowan. 



250 THE WARREN COOK BOOK 



to 



CATSUP, CHILI SAUCE, ETC. 25 1 



252 



THE WARREN COOK BOOK 



CHAFFING DISH. 

HISS MARY WHITE. 

The chafing dish, which, within the last few 
years has gained so much favor, is by no means a 
utensil of modern invention, as its history may be 
traced to the time of Louis XIV. 

The simple tin chafing dishes may be brought 
for as small a sum as 90 cents, while the elaborate 
silver ones command as high a price as $100. 
Very attractive ones are made of granite ware, nick- 
el or copper. The latest patterns have a screw ad- 
justment to regulate the flame and a metal tray on 
which to set the dish. 

A chaffing dish has 2 pans, the under one for 
holding hot water, the upper one with long handle 
for holding food to be cooked. A blazer differs from 
a chafing dish, inasmuch as it has no hot water 
pan. Wood alcohol is often used instead of the 
high proof spirits. 

List of dishes previously given that may be pre- 
pared on the chafing dish : Eggs and Cheese, Egg Fon- 
due, Scrambled Eggs with Tomato, Creamed Fish, 
Creamed Chicken, Fish on Toast, Barbecued Lamb, 
Frizzled Beef, Creamed Beef, Creamed Sweetbreads, 
Veal on Toast. 

CREAMED OYSTERS. 
Clean 1 pint of oysters, and cook until plump; 
drain, strain the liquor and add enough milk to 
make H cups; melt 3 tablespoons of butter, and add 
5 tablespoons of flour and pour in gradually the 
liquid; season with ^ teaspoon of salt, -J teaspoon 
each of pepper and celery-salt, add the oysters and as 
soon as heated, pour over slices of toast. 

Mrs. Wood. 

CREAMED SWEETBREADS. 
Remove tubes and membrane from 1 pair of 
sweetbreads, clean, and parboil in boiling salt water 
20 minutes; drain and plunge into cold water; as 
soon as cool, remove from the water and cut into J 
inch cubes. Melt 2 tablespoons of butter and add 2^ 
tablespoons of flour mixed with ^ teaspoon of salt and 



CHAFFING DISH 



a few grains of pepper; pour on gradually 1 cup of 
milk, then reheat sweetbreads in sauce. 

Alice Siegfried. 

CURRIED EGGS. 
Melt 2 tablespoons of butter, add 2 tablespoons 
of flour mixed with J teaspoon of salt, \ teaspoon of 
curry powder and \ teaspoon of paprika ; stir until 
well mixed, then pour in gradually 1 cup of milk, add 
3 hard boiled eggs cut into eights lengthwise, and re- 
beat in sauce. Mary L. White. 

CREAMED MUSHROOMS. 
Prepare \ lb. of mushrooms and cook in 2 ta- 
blespoons of butter 8 minutes, add \\ tablespoon 
flour and when well mixed add 2-3 cup cream, season 
with salt and pepper. When thickened serve on toast. 

Mrs. H. C. Jacobs. 

MUSHROOMS A LA SABINE. 
Wash \ lb. of mushrooms, remove stems and peel 
caps ; sprinkle with salt and pepper, dredge with 
flour and cook 3 minutes in a hot pan with 2 table- 
spoons butter ; add 1 1-3 cups brown sauce and cook 
slowly 5 minutes, sprinkle with 3 tablespoons grated 
cheese ; as soon as cheese is melted arrange mush- 
rooms on toast and pour over them the sauce. 

FRICASSED OYSTERS. 
2 teaspoons of butter, 1 teaspoon of salt, \ tea- 
spoon of pepper (cayenne), 1 pint of oysters; place 
all ingredients, except oysters in blazer, when hot 
add oysters, cover and shake pan occasionally. When 
the oysters are plump, drain them and place them 
where they will keep hot, add enough cream, to liquid 
drained from oysters, to make 1 cup. Make a white 
sauce, using this for liquid : 2 tablespoons of butter, 1 
teaspoon of lemon juice, 2 tablespoons of flour, salt 
and pepper to taste; beat 1 egg until light, pour sauce 
over it, add oysters, and when hot, serve on toast or in 
patty cases. Mrs. H. C. Jacobs. 

FRIED FROGS' LEGS. 
Clean and trim 1 dozen frogs' hind legs; season 
with salt and pepper, roll in crumbs, egg and crumbs, 
and sauti in a hot blazer, using enough butter to pre- 
vent burning. Do not attempt to cook too many at a 
time. 



254 



THE WARREN COOK BOOK 



FRUIT WITH ORANGE SAUCE. 
Put into the chafing dish, 1 cup of orange juice 
and \ cup of sugar ; moisten 1 level teaspoon of arrow- 
root in a little cold water; when the juice is hot add 
to it the arrowroot and cook until thick, then add \ 
cup of candied cherries, and 3 oranges peeled and 
separated into small pieces. Cook for 3 minutes 
and serve. Mrs. Roy. 

FUDGE. 

Melt 1 tablespoon of butter, add \ cup of milk 
and \\ cups of sugar; stir until sugar is dissolved, 
then add 5 tablespoons of prepared cocoa or 2 squares 
of chocolate ; heat to boiling point and boil 12 min- 
utes, stirring occasionally to prevent burning. Ex- 
tinguish flame ; add 1 teaspoon of Royce's vanilla, and 
beat until creamy; pour into buttered pan, cool and 
cut into squares. 

MACAROONS WITH CHOCOLATE SAUCE. 
Put 1 cup of rich cream in the chafing dish ; beat 
together \ cup of cocoa, the yolks of 3 eggs, and 6 ta- 
blespoons of sugar; add this to the hot cream, stir 
continuously until thick ; flavor with 1 teaspoon of 
Royce's vanilla, and pour at once over the macaroons. 

Mrs. Roy. 

PANNED OYSTERS. 
Heat \ cup of butter in blazer; add 1 quart of 
oysters; season to taste with salt and pepper; cook 
until oysters curl and serve on hot toast. 

Mrs. W. J. Richards. 

SCOTCH WOODCOCK. 
Melt 3 tablespoons butter, add 1^ tablespoons 
flour and pour on gradually 1 cup of milk; add \ tea- 
spoon salt, a few grains of cayenne and anchovy es- 
sence; add 4 hard boiled eggs finely chopped and 
serve on toast. Mrs. H. C. Jacobs. 

WELSH RAREBIT. 
\ lb. of cheese, 1 tablespoon of butter, 1 egg, \ 
cup of cream, \ teaspoon of salt, 1 dash of cayenne 
pepper, J teaspoon of dry mustard ; mince the cheese 
and put all the ingredients into the chafer and stir 
continually until it is smooth and of the consistency 
of thick cream. Serve immediately on hot butter 
crackers. Mrs. Richards. 



CHAFFING DISH 



255 



WELSH RAREBIT. 
1 lb. of cheese, 2 eggs, \ cup of milk or cream, 2 
teaspoons of butter, \ teaspoon of mustard, \ tea- 
spoon of Worcestershire sauce; put cheese and milk 
or cream, into upper part of chafing dish; mix mus- 
tard, salt, cayenne and Worcestershire, add eggs and 
beat well. When cheese is melted stir in mixture of 
dry ingredients and egg, then the butter, and stir un- 
til it thickens, stir constantly ; pour over toast or waf- 
ers. Brown toast on one side only. 

Mrs. H. C. Jacobs. 



THE WARREN COOK BOOK 



CONFECTIONERY 



257 



CONFECTIONERY. 

HISS HARRIET FRIDAY. 

COOKED CANDIES. 

BUTTER SCOTCH NO. 1. 
lbs. of Coffee A sugar, £ lb. butter, J teaspoon 
cream of tartar, 4 drops Royce's extract of lemon, as 
much cold water as will dissolve the sugar ; boil with- 
out stirring until it will snap in cold water ; when 
clone add the lemon ; pour \ inch thick in well-but- 
tered pans ; when partly cold mark off in squares. 

BUTTER SCOTCH NO. 2. 
1 cup brown sugar, \ cup water, 1 dessert spoon 
vinegar, piece of butter size of a walnut; boil about 
20 minutes; flavor if desired. Mrs. E. E. Allen 

BUTTER SCOTCH NO. 3. 

1 cup molasses (golden syrup is best, \ cup 
sugar, butter size of hickorynut, 2 tablespoons vine- 
gar put in Avhen nearly done ; add nuts to suit, 1-3 cup 
or more. 

CARAMEL CANDY. 
3 cups sugar, f cup milk, 1 cup chopped walnuts, 

1 tablespoon butter, caramalize 1 cup sugar ; then 
add milk, let all the sugar dissolve, and add the other 

2 cups sugar, and butter; cook until it hardens in 
water; remove from the fire, and add nuts; pour on 
buttered pan and mark in squares. 

CHOCOLATE CARAMELS NO. 1 
3 cups brown sugar, 1 cup of milk, \ cake grated 
chocolate, piece butter size of an egg ; boil until thick ; 
pour into buttered pans, cool, mark off, etc. 

Mrs.. J. P. Jefferson. 

CHOCOLATE CARAMELS NO. 2. 

2 cups granulated sugar, 2 tablespoons vinegar, 2 
tablespoon butter, enough water to moisten the sug- 
ar; when nearly done, which can be told by testing 
in cold water, add 1 cup grated chocolate and 2 tea- 
spoons Royce's vanilla ; put into buttered pans, when 
half cold mark off with back of knife into squares. 

Mrs. W. J. Richards, 



2 5 8 



THE WARREN COOK BOOK 



CHOCOLATE CARAMELS NO. 3. 

1 cup of molasses, 1 cup sugar, \ cup butter, 1 
cup grated chocolate; boil till mixture drops hard in 
w ater. Maria Schercnerhorn. 

CHOCOLATE CARAMELS NO. 4. 

1 cup grated chocolate, J cup New Orleans mo- 
lasses, 1 cup milk, 1 cup granulated sugar, piece of 
butter size of an egg, 3 tablesps Royce's vanilla ; let the 
milk boil, stir in the chocolate; continue to stir until 
the lumps are all gone ; add molasses, sugar and but- 
ter; stir constantly, cooking hard all the time until it 
is the consistency of mush ; flavor, pour into well-but- 
tered pans; when slightly cooled, mark off into 
squares. Mrs. Mark Jamieson. 

CHOCOLATE CARAMELS NO. 5. 

3 cups sugar, \ cup molasses, \ cup milk, f cake 
chocolate, \ cup butter, flavor with Royce's vanilla. 

COCOANUT CARAMELS. 
1 pint of milk, butter size of an egg, 1 fresh coco- 
anut grated fine, or an equal quantity of the dessicat- 
ed cocoanut ; 3 lbs. granulated sugar, 2 teaspoons lem- 
on juice (strained) ; boil slowly until stiff, then 
beat to a cream ; pour into shallow pans ; when partly 
cool mark off in squares. Hattie Sherman. 

COCOANUT BAR NO. 1. 

4 cups sugar, 1 cup water, \ teaspoon cream of 
tartar, \ lb. cocoanut ; cook sugar and water and 
cream tartar until it makes a soft ball when dropped 
in cold water ; remove from fire beat until it thickens, 
then add cocoanut ; turn into buttered pans, cool and 
cut into bars. Mrs. J. W. Crawford. 

Ernestine Cowan. 

COCOANUT BAR NO. 2. 
4 cups granulated sugar, f cup milk ; boil 3 min- 
utes ; stir until it begins to thicken, and add 1 grated 
cocoanut, or an equal quantity of the dessicated co- 
coanut ; spread on buttered pans, and cut into bars. 

CRACKER JACK. 
1 quart unshelled peanuts, 3 quarts popcorn, 2 
cups molasses, 1 cup granulated sugar; boil sugar 
and molasses until it threads, and add a pinch of soda 
before removing from stove; mix popcorn and pea- 
nuts, and pour the candy over it. 



CONFECTIONERY 



259 



CREAM CANDY (GENUINE.) 

2 cups sweet cream, 2 cups light browu sugar, 
small piece of butter, pinch of salt ; place altogether 
in a sauce pan and boil gently without stirring 
about 20 minutes; cool and mark off into suares. The 
consistency of the candy should be when cold more 
that of wax than anything else, not in the least brittle 
nor sticky. Mrs. Mark Jamieson. 

PUDGE NO. 1. 

3 cups light brown sugar, f cup cream or milk, 
butter the size of an egg, 1 tablespoon grated choco- 
late, 1 cup nuts chopped fine, \ cocoanut chopped fine, 
1 teaspoon Royce's vanilla ; put sugar, milk, butter 
and chocolate in pan and boil about 10 minutes, or 
until it strings, stirring all the time; take from 
stove, add nuts and cocoanut, and stir until thick, 
then pour on buttered platter. 

Mrs. Davis, Tionesta, Pa. 

FUDGE NO. 2. 
2 cups sugar, \ cup milk, 1 square chocolate, but- 
ter the size of a walnut ; cook until it will form a soft 
ball in water, stirring all the time ; pour into buttered 
pans, and when cool cut in squares. 

Aresta Beatty. 

FUDGE NO. 3. 
2 cups granulated sugar, 1 cup milk or half 
cream and milk, \ cake of chocolate, butter size of a 
walnut; mix the ingredients and boil, stirring con- 
stantly until it forms a soft ball when tried in cold 
water. Before removing from fire add \ teaspoon 
Royce's vanilla ; When done beat rapidly until creamy, 
and add chopped nuts or cocoanut, if desired. Pour 
on buttered plates and cut into squares. 

Gertrude Greaves. 

ITALIAN CREAM FUDGE. 
2 cups light brown sugar, 1 cup granulated sug- 
ar, 1 cup milk, 1 kitchen spoonful butter; cook until 
it forms soft ball in water ; then remove from fire and 
beat until it becomes creamy, and add \ cup of nuts. 
LEMON CANDY (CLEAR.) 
Dissolve H lbs. of loaf sugar in \ pint of water ; 
add the white of 1 egg ; when it is boiled sufficiently to 
snap in cold water, add 1 teacup of strained lemon 



260 



THE WARREN COOK BOOK 



juice ; boil quickly again until it snaps in cold water ; 
pour on buttered plates and cut in even squares. 

Bessie M. Crary. 

MAPLE CARAMELS. 
1 lb. maple sugar, 1 cupful rich cream. In the 
absence of cream 1 cup milk in which has been 
melted 1 tablespoon of butter, may be used. Cook 
until it will stiffen if tried on a cold plate; pour in 
sheets and bar off, or in odd shaped patty-pans. 

Bessie M. Crary. 

MAPLE SUGAR CANDY. 

1 lb. soft maple sugar, f cup thin cream, J cup 
boiling water, 2-3 cup walnuts or pecan meats ; break 
sugar in pieces ; put into sauce pan with cream and 
water ; bring to boiling point, and boil until soft ball 
is formed when tried in cold water ; remove from fire, 
beat until creamy, add nuts, and pour into buttered 
tins. 

MARSH MALLOWS. 
Dissolve ^ lb. of white gumarabic in one pint of 
water; strain and add 1 lb. of XXX confectioner's 
sugar ; place on the fire, stirring constantly until the 
sugar is dissolved and the syrup becomes the consist- 
ency of honey ; add gradually the whites of 4 eggs well 
beaten ; stir in mixture until it becomes thin and does 
not adhere to the fingers ; flavor to taste and pour into 
a tin dusted with powdered starch, at least 1 inch 
thick ; cool and cut in squares. Annie Copeland. 

MISSISSIPPI PECAN CANDY. 

2 cups pulverized sugar, ^ cup cream, butter size 
of walnut, tablespoon cocoa, small teaspoon Royce's 
vanilla, 1 cup pecan meats ; mix sugar, cream, butter 
and cocoa in kettle ; put over quick fire, stirring con- 
stantly. When it has boiled 2 or 3 minutes, try it in 
water, then remove at once from fire; flavor with 
Royce's vanilla, and beat until creamy; stir in nuts 
and pour on buttered tins. 

OLD-FASHIONED MOLASSES CANDY. 

1 quart of New Orleans molasses, 1 large teacup 
of coffee sugar, 1 teaspon cream of tartar ; cook stead- 
ily until it is brittle in cold water ; pour in buttered 
pans to cool. Mrs. Jane Orr. 



CONFECTIONERY 



26l 



DIRECTIONS FOR PULLING CANDY. 
Candy to be pulled must be cooked until it is brit- 
tle when cool, therefore, the pulling must begin with 
the first hardening of the edges of the candy in the 
buttered pans. Work steadily, adding a little at a 
time as it cools sufficiently until it all is taken up. If 
the warmth of the hands is not sufficient work over a 
stove, as keeping the candy warm facilitates the pro- 
cess. Faithful work for a half hour, never less time, 
makes the candy light, smooth, brittle, yet with that 
melting quality so desirable. Mrs. Jane Orr. 

PARISIAN SWEETS. 

1 lb. figs, 1 lb. dates, 1 lb. English walnuts, con- 
fectioner's sugar; pick over and remove stones from 
dates and stems from figs; mix fruit with nuts and 
force through meat chopper ; work, using hands, on a 
board covered with confectioner's sugar, until well 
blended; roll to \ of an inch thick, using confection- 
er's sugar for board and pin ; cut in squares and roll 
in confectioner's sugar. 

PEANUT CANDY NO. 1. 

2 cups sugar, 1^ cups water, \ cup molasses, a 
small bit of butter, 2 cups peanut meats added when 
boiled till done. Mrs. J. W. Kitchen. 

PEANUT CANDY NO. 2. 
To 1 large cup of New Orleans molasses add \ 
cup of brown sugar and a lump of butter ; boil until 
it will harden in cold water; shell and chop not very 
fine 1 quart of freshly roasted peanuts. When the can- 
dy is done, stir in the nuts and mix thoroughly. Pour 
iDto buttered plates, cut in small pieces or squares. 

Mrs. James Hand. 

PEANUT CANDY NO. 3. 

3 cups brown sugar, \ cup water; boil until it 
strings from the spoon ; add butter and nuts to taste. 

Hattie Sherman. 

POPCORN BALLS. 
2 cups molasses, 1 cup brown sugar, 1 tablespoon 
vinegar, piece of butter size of small egg; cook this 
mixture in large kettle. Pop the corn ( enough to make 
4 quarts when popped,) salt it and sift it through 
the fingers, taking care to remove all hard kernels 



262 



THE WARREN COOK BOOK 



and loose salt. Then stir into the kettle all the corn 
the candy will take up. Heap on buttered plates and 
cut into blocks or mould into balls. 

PRALINES. 
If cups powdered sugar, 1 cup maple syrup, ^ 
cup cream, 2 cups hickory nuts or pecans ; boil first 3 
ingredients until, Avhen tried in water, a soft ball is 
formed ; remove from fire and beat until creamy ; add 
nuts and drop from tip of spoon in small piles on but- 
tered paper. 

TEXAS CHIPS. 
3 large iron spoons of molasses, 2 large iron 
spoons of water, 1 large iron spoon of melted butter, 
1 large iron spoon of sugar ; boil until brittle if drop- 
ped in water ; pour into buttered plates and as it cools 
pull from the edges, out from dish as thin as possible 
and snap off. This will make a large quantity. 

Maria Schermerhorn. 

VANILLA SYRUP CANDY. 
1 quart of syrup, 1 lb. of granulated sugar, a 
small piece of butter, 1 tablespoon glycerine; boil 
these ingredients together as molasses candy; when 
nearly done (test in cold water) add a teaspoon of 
soda and pour into buttered pans. While cooling 
pour any desired flavoring upon candy and pull as for 
molasses candy. It will be white and delicious. 

Mrs. E.E. Allen. 

VANILLA TAFFY. 
1 lb. of sugar, 1 tablespoon vanilla, 1 ounce gum- 
arabic, 1 cup of cream ; boil sugar and cream togeth- 
er ; when half done add the dissolved gumarabic ; 
when done add the Royce's extract vanilla. This filled 
with nuts is very nice. Maria Schermerhorn. 

OLD-FASHIONED WHITE CANDY. 
1 cup cold water, 2 cups granulated sugar, 1 tea- 
spoon (leveled off) cream of tartar; flavor to taste; 
when brittle in cold water it is done. Pull at least \ 
hour. Mrs. Jane Orr. 

FRENCH CREAM OR UNCOOKED CANDIES 

FRENCH CREAM. 

To the white of 1 egg beaten to a stiff froth, add 1 
tablespoon of cold water and a small quantity of 



CONFECTIONERY 



263 



Royce's vanilla extract. Sift carefully XXX confec- 
tioner's sugar; stir into mixture gradually keeping 
the mixture smooth,until you can no longer use the 
spoon; turn out then upon kneading board, dusted 
with sugar and knead, adding sugar all the time, until 
you have a paste smooth, firm and perfectly manage- 
able. Mrs. H. E. Brown 

FRENCH CREAM NO. 2. 
White of 1 egg, 1 tablespoon sweet milk, confec- 
tioner's sugar to stiffen; knead like bread; make in 
any shape desired. Mrs. Hiram G. Eddy. 

FRENCH CREAM NO. 3. 
To the white of 1 egg add 1 tablespoon of water ; 
stir in confectioner's sugar until able to knead ; dust 
kneading board with sugar and proceed as directed in 
No. 1. Mrs. C. P. Northrup. 

ALMOND CREAMS. 
Shell and blanch the almonds and roll each nut 
in a layer of the French cream candy. 

CHOCOLATE CANDY. 
Use French cream mixture flavored with grated 
confectioner's chocolate. Shape in cubes or bars. 

CHOCOLATE CREAMS. 
Use French cream mixture; roll in pear shapes; 
let them stand on a marble slab or on waxed paper 
about 12 hours; then melt confectioner's chocolate 
over steam or boiling water. With a fork roll the 
creams in the melted chocolate and let them dry off. 

CHOCOLATE PEPPERMINTS. 
Use French cream mixture flavored with the es- 
sence of peppermint ( or wintergreen ) ; mould into 
disks and cover with chocolate as directed above. 

CREAM CHERRIES. 
Make a small round ball of French cream ; cut a 
strip of citron the size of a cherry stem ; put the ball 
of cream on one end ; take a cherry glace and cutting 
it in two put ^ each side of the stem of the cream ball. 

Lucy Bostwick. 

COCOANUT CREAM. 
Use French cream mixture, add freshly grated 
coconut and also melted chocolate if desired, then 
mould into cubes. This is also very nice when the 



264 



THE WARREN COOK BOOK 



cubes are placed on buttered tins leaving quite a space 
between them, and set in the oven for a few min- 
utes. 

DATE CREAMS. 
Select perfect dates; with a sharp knife remove 
the seeds; shape the French cream into oblong pieces; 
fill the cavity with it. 

ENGLISH WALNUT CREAMS. 
Use a French cream mixture ; have ready the un- 
broken half meats of English walnuts; roll candy 
in balls and stick a nut on both sides. 

HICKORYNUT CREAM. 
Add to a French cream candy chopped hickory- 
nut meats ; shape in cubes or bars two inches long. 

NEAPOLITAN CREAM. 
Take 3 equal parts of French cream mixture; 
make 1 orange as given below, another chocolate, the 
third cocoanut. Pack one on top of the other, each 
layer to be \ of an inch thick ; cut in cubes. 

ORANGE CREAM. 

Use a French cream mixture; flavor with the 
strained juice and grated rind of 1 orange (squeeze 
the grated rind through cloth to procure a clear 
liquid; shape as desired. 

WALNUT LOAF. 

The white of 1 egg and an equal amount of wat- 
er, well beaten ; stiffen with confectioner's sugar, add- 
ing 1 teaspoon of Royce's vanilla and 1 large cup of 
walnuts chopped fine; mould into a loaf and dip in 
melted Baker's chocolate into which has been put 1 
teaspoon of grated paraffine. Mrs. S. W. Tait. 

MISS VERNON'S FONDANT. 
1 cup water, 2 cups sugar ; place in granite sauce 
pan and boil rapidly ; as the granules boil up on the 
sides of the pan wipe these carefully off with a sponge 
wet in cold water. This prevents the candy from 
graining. Cook until it forms a soft ball when tried 
in cold water ; remove quickly from the fire and pour 
onto a marble slab. Stir with a wooden potato mash- 
er until the whole mixture is evenly and finely 
grained. When it turns white and looses it's sticki- 
ness, scrape from the slab and work in your hands un- 
til smooth. It is then ready to work into bon bons. 



CONFECTIONERY 



265 



For moulding the candies — break off small 
pieces, flavor, roll into smooth balls and drop on para- 
fme paper. Other shapes may be made or cut, and 
nuts, fruits and chocolate used in same manner as 
with French candies. 

CREAMS. 

Place part of the fondant in a double boiler and 
stir constantly until it melts ; add peppermint ,win- 
tergreen, chocolate or any flavor desired, and drop by 
small teaspoonfuls on marble slab or parafine paper. 
This must be done rapidlv as the fondant hardens rap- 
idly. 

GLACED FRUITS. 
White grapes, raisins, sections of orange, fancy 
cakes, berries and nuts may be glaced by dipping in 
the melted fondant. Mrs. W. J. Richards 



266 THE WARREN COOK BOOK 



MISCELLANEOUS 



267 



MISCELLANEOUS. 

MISS KATE WINGER. 

CLEANING FLUID. 
2 ounces aqua ammonia, 1 ounce castile soap, £ 
ounce saltpetre, i ounce ether, -J ounce glycerine, 1 
quart rain or filtered water. Excellent for men's and 
boys' clothing. Can be used on any woolen goods or 
any dark silk, (if diluted half and half with water,) 
for dust stains, or grease spots. 

Mrs. M. W. Jamieson. 

CLEANING FLUID. 
1 pint deoderized benzine,^ dram sulphuric ether, 
J dram chloroform, \ dram oil of wintergreen, 1 dram 
alcohol. Mrs. W. J. Kichards. 

CLEANING FLUID. 
& ounce glycerine, \ ounce alcohol, \ ounce sul- 
phuric ether, 2 ounces ammonia, \ ounce powdered 
castile soap, add enough water to make 1 quart of the 
mixture. For woolen goods and to be used with 
brush or sponge and rinsed with pure water. 

Lora Alden 

FOR MOTHS. 
1 ounce alum, 1 ounce sulphurate of zinc, 3 
ounces salt; mix with 2 quarts water and let stand 
over night in a covered vessel. In the morning pour it 
carefully into another vessel so that all sediment may 
be left behind. Dilute this with 2 quarts of water, 
and apply by sprinkling the edges of the carpet with a 
whisk broom. Mrs. Friday. 

TO REMOVE STAINS FROM LINEN. 

BERRY STAINS. — Place garment over pan and 
slowly pour on boiling water until the stain disap- 
pears. 

TEA, COFFEE AND CHOCOLATE STAINS. 
— If boiling water fails to remove, dip in diluted ja- 
velle water, which like oxolic acid solution, should al- 
ways be kept on hand. See recipes below. 

PEACH, PEAR AND GRAPE STAINS require 
acid. Use Oxolic Acid Solution on stains, being 
careful to rinse well in water as soon as stain disap- 
pears, as the acid will eat linen if not well rinsed out. 



268 



THE WARREN COOK BOOK 



MILDEW will disappear if persistently wet in 
buttermilk and laid in the sun, but it is easier to use 
chloride of lime. Put a little lime in cold water and 
stir until dissolved, then strain through cheese cloth 
and pour over stained spots. Watch carefully and as 
soon as bleached out, rinse in 3 or 4 waters to remove 
every particle of lime. 

INK STAINS should be soaked in fresh milk or 
washed in salt and water and then sponged with lem- 
on juice. Vinegar will take ink out of carpets. 

IRON RUST. Dssolve a teaspoon of salt in a 
tablespoon or more of lemon juice and apply to stain, 
then hang in the sun. Several applications may be 
necessary before the stain is entirely removed. 

GRASS STAIN. Either alcohol or molasses 
will remove grass stain. 

MACHINE OIL OR VASELINE. Rub with 
soap and cold water. Hot water sets the stain. 

TAR. Use kerosene oil; or rub lard well into 
the tar, then rub with soap and hot water. 

STAINS OF LONG STANDING. Wet in cold 
water ; dip in javelle water for a minute or two, then 
rinse in several waters. Dry in the sun. If this fails 
the oxalic solution given below is infallable. 

PAINT STAINS that are dry and old may be re- 
moved from cotton or woolen goods with chloroform. 

BLOOD STAINS may in most cases be removed 
by soaking in cold Avater with a little salt in it. 

JAVELLE WATER. Put 2 lbs. of salsoda in a 
large granite pan or stone jar; pour 4 quarts of boil- 
ing water over it and stir until well dissolved ; add 1 
lb. of chloride of lime and let stand a day or two, stir- 
ring occasionally. Let settle, then drain off clear 
portion and strain into fruit jars. 

TO WHITEN CLOTHES when washing, add a 
small teacup of javelle water to a boiler of water; 
pour over well rubbed clothes ; let stand 15 minutes, 
stirring occasionally that every part may be thorough- 
ly scalded. Rinse well and dry. 

OXALIC SOLUTION. Put J ounce oxalic acid 
(crystalized) in a pint bottle of water ; when dissolved 
it is ready for use. Plainly label the bottle as it is 
very poisonous. After an application of this, the fab- 
ric should be quickly and well rinsed. 



TABLE OF WEIGHTS AND MEASURES 



269 



TABLE OF WEIGHTS 
AND MEASURES. 

1 rounded tablespoon butter, 1 ounce; 1 rounded 
tablespoon sugar, 1 ounce; 2 rounded tablespoons 
flour, 1 ounce ; 1 pint butter, 1 lb. ; 1 pint granulated 
sugar, 1 lb. ; 1 pint sifted flour, Mb. ; 2 level teaspoons 
baking powder, \ ounce ; 1 cup corn meal, 6 ounces. 

HELPFUL HINTS. 

TO SCALD MILK. Put in double boiler, hav- 
ing water boiling. Cover, and let stand on range un- 
til milk around edge has a bead-like appearance. 

TO EXTRACT JUICE FROM ONION. Cut a 
slice from root end of onion ; draw back the skin, and 
press onion on a coarse grater, working with a rotary 
motion. 

TO CARAMELIZE SUGAR. Put in a granite 
saucepan, place over range and stir constantly until 
melted and of the color of maple syrup. Care must 
be taken to prevent sugar from adhering to the sides 
of the pan or spoon. 

TO BLANCH ALMONDS. Cover almonds with 
boiling water and let stand 2 minutes ; drain ; put into 
cold water, and rub off skins. Dry between towels. 

TO PREVENT SALT FROM LUMPING. Mix 
with corn starch, allowing 1 teaspoon corn starch to 6 
teaspoons salt. 

TO WASH CARAFES. Half fill with hot soap- 
suds, to which is added 1 teaspoon washing soda 
Put in newspaper, torn in small pieces. Let stand \ 
hour, shaking occasionally. Empty, rinse with hot 
water, drain, wipe outside and let stand to dry inside. 

TO CLEAN GRANITE WARE where mixtures 
have been burned on. Fill with cold water, add wash- 
ing soda, pearline, or any soap powder; heat gradual- 
ly to boiling point, then empty when dish may be easi- 
ly washed. 

TO KEEP A SINK DRAIN free from grease, 
pour down once a. week at night : \ can Babbitt's pot- 
ash dissolved in 1 quart water. 



270 



THE WARREN COOK BOOK 



WHEN SINK DRAIN IS CHOKED pour into 
sink J lb. copperas, dissolved in 2 quarts boiling wat- 
er. If this does not clear it, repeat before sending for 
plumber. 

TIE ST HANDS OP A NEW BROOM closely to- 
gether; put into a pail of boiling water, and soak 2 
hours. Dry thoroughly before using. 

BOTTLE CONTAINING OXALIC ACID should 
be marked poison, and kept on a high shelf. 

TO KEEP ICE CHEST in a good condition; 
wash thoroughly once a week with cold or luke- 
warm water in which washing soda has been dis- 
solved. If anything is spilt in an ice chest, it 
should be wiped off at once. 

TO CLEAN PIANO KEYS, rub over with alco- 
hol. 

FOR DISINFECTANT use Piatt's Chloride. 
Chloride of lime is a valuable disinfectant, and cheap- 
er than Piatt's Chloride. 

TO REMOVE RUST FROM STEEL, rub well 
with sweet oil and then with pulverized lime. 

TO REMOVE PAINT FROM GLASS, dip a 
damp cloth in baking soda and rub it over the spots. 

FOR A BRUISE apply hot water immediately 
and all discoloration will be removed. 

FOR BURNS. Lime water and sweet oil in 
equal quantities is one of the best remedies for a burn, 

TO CLEAN WILLOW FURNITURE use salt 
and water; apply with a nail brush. Scrub well and 
dry thoroughly. 

TO BRIGHTEN BRASS scour with salt and vin- 
egar. 

TO EXTERMINATE ROACHES or waterbugs; 
sprinkle powdered borax and sugar in places where 
they are found. 

TO KEEP JELLY in ordinary glasses; cover 
with melted paraffine. 

FISH may be scaled much easier by first dipping 
them into boiling water for a minute. 

SALT WILL CURDLE NEW MILK, hence, in 
preparing porridge, gravies, etc., salt should not be 
added until the dish is prepared. 



MISCELLANEOUS 



2/1 



TO WHITEN CLOTHES add a teaspoon of 
powdered borax to last water in which clothes are 
rinsed. This is especially good to remove yellow 
that time gives to white garments that have been 
laid aside for two or three years. 

BREAD JARS AND CAKE BOXES should be 
scalded twice a week in summer, sunning, if possible, 
to keep mold from gathering. 

WASH BOILERS WHEN RUSTY may be 
cleaned with sweet milk. 

TO CLEAR HOT FAT throw in a few slices of pota« 
to. 

IN PICKLING, alum helps to make the pickles 
crisp, while horseradish and nasturtium seeds prevent 
vinegar from becoming muddy. 

To beat the whites of eggs quickly, put in a pinch 
of salt. 

To brighten tin that has not been burned, scour 
with soda. 

If those Avho make their own yeast would boil 
the hops in an old teapot much labor would be saved. 

Pour boiling water over raisins and the stones 
can be removed easier. 

JAMS AND JELLIES should be kept in a cool, 
dark, dry place. 

Keep a slate in the kitchen once and you will never 
do without it, as many trips to the grocery will be 
saved. 

TO WASH BLACK CALICO, scald in salt and 
water to set the color. 

TO RESTORE FROZEN PLANTS, as soon as 
discovered pour cold water over them, wetting every 
leaf thoroughly. In a few minutes it will become 
crystalized with a thick coating of ice. In this state 
place them in the dark, carefully covered with a news- 
j>aper ; the ice will slowly melt, leaving the plants in 
their original state. 

TO MAKE FLAT IRONS SMOOTH rub them 
on fine salt. Keep a little beeswax in a cloth in the 
ironing blanket for the same purpose. 

TO CLEAN POLISHED FURNITURE, dip a 
chamois skin in warm water and wipe carefully. 



2/2 



THE WARREN COOK BOOK 



TO CLEAN OUT STOVE PIPE, place a piece 
of zinc on live coals in stoTe. The vapors produced 
carry off soot by chemical decomposition. 

STAINS OX HANDS may be removed by rub- 
bing with salt moistened with lemon juice. Then wash 
the hands in clear water. 

Glaze the bottom crust of fruit pies with white 
of an egg and they will not be soggy. 

Place anything cooked in fat upon blotting paper 
and it will not taste greasy. 

Salt fish are soonest freshened in sour milk. 

A dish of cold water placed in the oven will pre- 
vent a delicate cake from burning. 

One-half yard of cheese cloth makes a good dish 
cloth. 

A strip of muslin one inch wide, wet and placed 
to enclose the edge of a pie, will keep the juice from 
boiling out. 

FOE CHAPPED HANDS. One tablespoon 
lemon juice, 1 tablespoon glycerine, 2 tablespoons al- 
cohol and a few drops of perfume. Shake the bottle 
v eil and rub a little on the hands after washing, be- 
fore drying. 

LISTEEINE is an excellent disinfectant for the 
mouth and throat and is one of the best perservatives 
of the teeth known. 




£atXaufenbe bmt fallen permanent curirt, 
roefcfje con Sler^ten al-S I)offnini ; ,:-(o-5 Ee$eidjitet 
lourocn. 93ci toatnenden Snmptomen, roie §ufien, 
fdjnuerinetn SItfjmen jc, jcllte man r.idtf gogern, ion 
bern fofort $tfo'§ t s>c Imittrl fiir 3 d) tu i tt^ 
iucOt gebraiidjcn. 95et SIpotfjelern. 25 Cento 

SAVED HER LIFE. 

No. 4, Meadow Ave., 
Waterton, N. Y., March iS, 1903. 
Please let me say that Piso's Cure for Consumption is a won- 
derful remedy. Would have been in my grave to-day if I had not 
taken it. I had taken all other kinds, and some prepared by emi- 
nent doctors. But nothing helped like Piso's Cure. Will very 
gratefully and truthfullv recommend it to any who are afflicted 
with any kind of cough or cold; it is a blessing, would not be with- 
out a bottle in the house at all times. 

MRS. G. D. WRIGHT. 



J. B. riullen, 

DRUGGIST. 

Retail Dealer in DRUGS, 
CHEMICALS AND TOILET 
ARTICLES. 

332 Penna. Ave., West. Warren, Pa. 



A. M. Rogers 

Manufacturer of 

Ice Cream, Sherbets 
and Candies, 

Sales Room, Lunch Room and Ice 
Cream Parlor 

232 PENNA. AVE., WEST. 



KENNETT & RICHARDSON 

LADIES & CHILD- 
REN'S FURNISH- 
INGS. 

Holiday Goods, Toys and Novelties. 
Rogers Block, Warren. 

T. W. McNETT, 

Funeral Director 
and Embalmer. 

Opposite Hotel Struthers. 

..Phone 120 k. Residence 110 Penna. Ave. 




THE ULTRA. 

No. 617 is one of a few Ultra Shoes, 
its a little dress boot strictly hand 
turned rock oak sole, vamp of Baker's 
Patent Corona Colt Stock, Louis XV 
heel, making;, with the graceful lines 
on which the shoe is designed, a little 
shoe of unusual character and snap. 
ALL ULTRAS, $3.50. 

B. G. GREGORY, 

The Shoe Man. 



I Agents for Allegrettis All of the Leading 
Famous Chocolates and Most Popular 
and Bon-Bons. Kinds Perfumes. 



The Central Pharmacy, 

NEWELL & GALIGHN, Proprs. 

316 Second St. Oppo. Savings Bank. 



Fine Work Our The Best andstrougest 

Specialty. Two Grad- Flavoring Extracts 

uate Parmacists. and Spices Try our 

Baking Powder. 




OVER THE PHONE 

When you are in a hurry let 
us have your order by wire. 

Drugs or Medicines, or Drug- 
gist's Sundries — it matters not. 

Our quick delivery system will 
have the order at you r door in 
twentieth century fashion 

The Davis Drug Co., Ltd. 

ESTABLISHED I 874. 

Cor, 2d & Liberty Sts., Warren, Pa. i 



Keystone Glue Manufacturing Co., Ltd. 

Manufacturers of 

Pure Hyde Gl\ies for .All Purposes. 

Send for Samples and Prices. 

We have many inquiries from the ladies of Warren in regard to prepar- 
ing glue fur ordinary household purposes. We therefore offer the following 
receipt: 

For ordinary glue soak equal parts by weight of glue and water eight to 
ten hours. Place in double boiler or glue pot and heat to about 125° to 150°. 
If the solution is too thick fit should be about the consistency of rich cream) 
add water. Apply with brush or cloth. Place parts together immediately 
and hold firmly in place until glue sets, then allow to stand until thor- 
oughly dr}\ 



Jhe Warren telephone Co. 

The Company that reduced rates, improved the 
service and made it possible for every one to have 
a telephone. We are Advertised by Our Pleas- 
ed Patroxs. Office 211 Liberty St. Our Solici- 
tor will call on request. 

JOHN H. WRIGHT, 

General Manager. 

H. J. SCHINDLER, 
Blank Book Manufacturer. 

Printer and Book Binder. 
107 Penna, Ave., West. Warren, Pa. 



PURE 



ARE 



Joyce's Flavoring Extracts. 
TRUE 

To the Flower and Lasting- are 

Royce's Exquisite Perfumes. 
DELIGHTFUL 

ARE 

Joyce's Wholesome Toilet Soaps. 

Represented by Mrs. E. W. Barringer, 
107 Conewango Avenue, Warren, Penna. 

THE ABNER ROYCE COMPANY 

CLEVELAND, OHIO. 

Manufacturers and Perfumers. 



KOPF & HENRY 

DEALERS IN 

Groceries 

AND 

Provisions 

Canned and Pickled 
Goods. 

334 Water St. WARREN, PA* 

N. Greenlund&Son 
UNDERTAKERS. 

And Dealers in 

furniture & Stone Vaults 

Exchange Block, 4 Doors 
East of Suspension Bridge. 

HUMPHREY & NEMOYER 

Dealers in 

fresh, Salt and 

Smoked Meats, 

POULTRY, LARD, ETC. 

434 Penna. Ave., West 
Honhart Block. . . 



Try 

BAYER 

FOR 

FURNITURE. 

"Nuf Ced." 

Special Attention Given 
to Undertaking. 



B. & B. 

Dry Goods Priced to 
Bring Business, 

For years we've been selling Dry 
Goods by mail over all the United 
States. Stands to reason, must be 
some extraordinary inducement to 
cause people to send hundreds or 
thousands of miles for Dry Goods. 
You just send for samples and 
note quality and prices and num- 
bers. You'll see that selling for a 
small profit with large assortments 
of carefully selected goods to 
choose from is why our mail Order 
Business is so large and increasing. 

BOGGS & BUHL 

Allegheny, Pa. 



^ ^ f^IWA Ladies' Children's and 

Infants' Furnishings. 

Dealer in 

Fancy Groceries. The Misses Lesser, 

Sole Agent for 

WhiteStar Coffee. 



228 Penna. Ave. West. 



311 Third St. 

WARREN, PA 



LOTT'S l SHOES. 
Cut Flower Store. C. Smith & Son, 



All Kinds of 
Cut Flowers 

Western Union Telegraph Building. 



Dealers in 

All Kinds of Foot Wear 
and Findings. . . , 



Established in 1S64. 



Both 'Phones. 



Warren, Pa. 306 Second St. 



Warren, Pa. 



Th <; /Hisses Snyder BOSS GROCERY 



ART STORE. 

Pictures and Picture Fram- 
ing. Art Goods of All 
Rinds. * 



J. E. BLAIR, 

Wholesale and Retail Grocer. 
Magnolia Red Ball, Erie, Snow 
Flake and White Lily Flour. 
Chase and Sandborn's 
World's Fair Coffee. 



Liberty St 



Warren, Pa. 



40S Penna. Ave., W 



Warren, Pa. 



The City Market Jarvis & Baker, 
16L e rt s, DRY Q00D5 

HIGH GRADE 

AND NOTIONS. 

f resh $ Salt Meats. 

326 Pennsvlvania Ave., West. 



